用英语介绍冰激凌

找到一篇吃冰激凌的正确方法(中英文对白)The right way to eat an ice-cream-cone 吃冰激凌的正确方法Grasp the cone with the right hand firmly but gently between thumb and at least one but not more than three fingers, two-thirds of the way upon the cone. Then dart swiftly away to an open area, away from the jostling crowd at the stand. Now take up the classic ice-cream-cone-eating stance: feet from one to one feet apart, body bent forward from the waist at a twenty-five-degree angle, right elbow well up, right forearm horizontal, at a level with your collarbone and about twelve inches from it. 右手牢牢地抓住蛋筒,但要以大拇指和至少一个、不能超过三个的其他手指夹住蛋筒自下而上三分之二的地方。然后飞奔至宽敞处,离开冷饮亭的拥挤人群。现在摆出吃冰漠淋的古典姿势两足相距一两英尺,上半身前倾25度,右肘抬起,右前臂水平提至与颈骨同高处,距离12英寸。 But don't start eating yet! Check first to see what emergency repairs may be necessary. Sometimes a sugar cone will be so crushed or broken or cracked that all one cm do is gulp at the thing like a savage, getting what he can of it and letting the rest drop to the ground, and then evacuating the area of catastrophe as quickly as possible. 但还别开始吃!先查看一下是否需要进行必要的紧急修补。有时候甜筒给压扁、断裂、破碎了,你只好犹如野人一般狼吞虎咽,能吃.多少算多少,其余的只能任由滴到地上,接着还得要迅速撤离灾难现场。 Checking the cone for possible trouble can be done in a second or two, if one knows where to look and does it systematically. A trouble spot some people overlook is the bottom tip of the cone. This may have been broken off. Or the flap of the cone material at the bottom, usually wrapped over itself in that funny spiral construction, may be folded in a way that is imperfect and leaves an opening. No need to say that through this opening-in a matter of perhaps thirty or, at most, ninety seconds-will begin to pour hundreds of thousands of sticky molecules of melted ice cream. 如果一个人知道该注意什么地方并有系统地去做,检查蛋筒以防隐患只消一两秒钟便可完成。蛋筒的尖底往往是为人们所忽视的地方——这儿或有可能已经破损。再或者蛋筒底部常给弄成可笑的螺旋状,由于扭拧技术欠佳而留下缺口。不用说,过了30秒或至多90秒钟,成百上千融化了的冰激凌粘乎乎的微粒便会从这缺口倾涌而出。 You know in this case then you must instantly get the paper napkin in your left hand under and around the bottom of the cone to stem the forthcoming flow, or else be doomed to eat the cone far too rapidly. It is a grim moment. No one wants to eat a cone under that kind of pressure, but neither does anyone want to end up with the bottom of the cone stuck to a messy napkin. 在此情况下,你要立即用左手拿纸中包在蛋筒底部及四周堵住涌出的冰漠淋,否则的话,你只能匆匆忙忙地吃下蛋筒。这可真令人着恼。没人希望在那样的压力下吃冰激凌,也不会有人希望吃剩个脏兮兮的纸中裹着的蛋筒底。 There's one other alternative-one that takes both skilled and courage: Forgoing any cradling action, grasp the cone more firmly between thumb and forefinger and extend the other fingers so that they are out of the way of the dripping from the bottom, then increase the waist-bend angle from twenty-five to thirty-five degrees, and then eat the cone, allowing it to drip out of the bottom onto the ground in front of you! Experienced and thoughtful cone-eaters enjoy facing up to this kind of sudden challenge. 还有另一种选择,但那既需要技巧也需要勇气,即:在进行任何补救措施之前,以拇指和食指牢牢夹住蛋筒,并翘起其他手指以免粘上蛋筒底端的冰激凌,然后上身倾度由25度变为35度,再吃蛋筒,随它在你跟前漏洒到地上!经验老道且敏思善想的蛋筒吃家是很乐于面对这种突然的挑战的。

Ice cream or ice-cream (originally iced cream) is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.Ice cream or ice-cream (原来冰乳霜)是一个冷冻甜品通常由乳制品,如牛奶和奶油,结合水果或其他成分。含糖的品种最多,虽然有些是由其他甜味剂。在某些情况下,人工调味剂和燃料都使用(或更换)的天然成份。这种混合物搅拌缓慢冷却,防止大冰晶体形成;结果是一个平稳粗糙的冰淇淋。The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients.In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available to those who are unable to enjoy traditional ice cream due to lactose intolerance or allergy to dairy protein.这个词的含义冰淇淋变化,从一个国家传递到另一个地方。这样,冷冻酸奶、奶油冻果冻、大利冰淇淋的优质厂商和其他人是用来区别不同品种和风格。在一些国家,如美国,冰淇淋仅仅适用于某一特定的变化,以及他们的政府规范商业使用的所有这些条款基于数量的配料。在其他人,像意大利、阿根廷、一个词用于所有的变量。选择由豆奶、大米牛奶和山羊奶,可对那些无法享受传统的冰淇淋由于乳糖不耐受或过敏乳蛋白。ground, or in wood-frame ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into big business, cutting ice in New England and shipping it around the world.之前,发展现代制冷、冰淇淋是一种奢侈品保留在特殊的场合。制作冰淇淋是很辛苦的。冰是削减从湖泊和池塘在冬季和储存大量堆积在在地上挖个洞,或者在冰屋,木结构由稻草。许多农民和种植园主,包括美国总统乔治。华盛顿和汤玛士。杰弗逊、切割和储存冰在冬季夏季使用。弗雷德里克·图多尔波士顿变成冰矿采集、运输到大生意,在新英格兰的冰和运输它周围的世界。ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.冰淇淋是手工放在一个大碗里放置在浴盆装满冰和盐。这就是所谓的pot-freezer方法。法国的pot-freezer轻点,精制而成的方法,在sorbtierre冰淇淋(一桶盖带柄附有盖子)。在pot-freezer法、原料的温度降低混合的碎冰和盐。那海水冷却,并由冰盐的行动使冰融化,吸收(部分)的混合物中,潜热,低于冰点的纯净水。这个集装箱也可以更好地浸淫热接触海水和冰混合比它能单独加冰。Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing children's music. Traditionally, ice cream vans in the United Kingdom make a music box noise rather than actual music.冰淇淋可以大量生产,从而得到更广泛的发达地区的世界。冰淇淋可以购买大箱(槽)和squrounds超市和商店,在少量从冰淇淋店、便利商店、牛奶和酒吧,并在个人即可小手推车或火车在公开场合。在土耳其和澳大利亚,冰淇淋有时是卖配备胸部。有些冰淇淋分享者卖冰淇淋的产品从旅游冷藏货车或车(通常在美国为“冰淇淋卡车”),有时还配备了喇叭演奏儿童音乐。传统上,冰淇淋货车在英国做音乐盒的噪音而不是实际的音乐。Ice cream may have the following composition:Greater than 10% milkfat and usually between 10% and as high as 16%fat in some premium ice creams:9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk:12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners:0.2 to 0.5% stabilizers and emulsifiers:55% to 64% water which comes from the milk or other ingredients.These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content 冰淇淋可以有以下组成。 牛奶脂类大于10%,通常在10%和高达16% 脂肪在某些保费冰淇淋。 9 - 12%的牛奶不是液体状脂肪:该组件,也被称作血清蛋白(含固体颗粒,caseins和乳清蛋白)及碳水化合物(乳糖)中发现的牛奶。 12至16%,通常结合起来的一种甜味剂蔗糖和葡萄基糖玉米糖浆甜味剂。 在0.5%稳定剂、乳化剂0.2。 水,64%的55%来自牛奶或其他成分。 这些作品是按重量百分比。自从冰淇淋可容纳多达一半的空气量,这些数字可能减少多达一半如果引用的体积。在饮食方面的考虑,然而,按重量百分比更相关。 即使低脂肪高卡路里含量产品:本杰里没有脂肪含有150卡路里香草福半杯由于其高糖的含量

至于口味什么的， 都是可以直接用原料的名字告诉店员。下面是一些相关的小词：Scoop: 最基本的计量单位， 就是冰激凌勺， 店员一般会问你要几个scoopCone： 就是卷筒Bowl: 一般是纸做的碗， 你可以选择把冰激凌放在cone上， 也可以放在bowl上。Float：是一种把冰激凌球（scoop铲起后）放在任意挑选的饮料上， 一般是root beer。rainbow： 是那种洒在冰激凌球上的彩虹色一样的颗粒， 我一直不知道那是啥做的。gelly： 这个应该可以理解为奶茶里放的那种椰蓉， 或者仙草之类的。还有其他什么你可以追问

ice cream 冰淇淋soft serve 软冰淇淋hard ice cream 硬冰淇淋sundae 圣代ice lolly 冰棍smoothie 冰沙milkshake 奶昔bubble tea 珍珠奶茶sparkling water 气泡水root beer 乐啤露/沙士汽水juice 果汁