Russian term (edited): ��� ����������: �������, �������, ��������, +

ice pops with milk fat substitutes


Пломбир (французское plombieres, от названия французского городка Пломбьер) в отличие от обыкновенного сливочного мороженого имеет повышенное содержание жира и калорийности. Для повышения жирности в него добавляется сливочное масло. В практике принято выделять эти две разновидности как самостоятельные, поэтому термин «сливочное мороженое» относится к обыкновенному, а пломбир считается самостоятельным видом
http://www.aif.ru/online/longliver/46/24_05

A Viennese landmark since World War I, the Fuervogel is situated opposite the Lichtenstein Palace and is where one can enjoy the Slavic atmosphere and Gypsy violins. Ideally, a meal should begin with Sakkuska, a variety platter. In addition to the usual dishes, such as chicken kiev and beef stroganoff, the restaurant offers options like borscht, veal dulguruki and other dishes of the Steppes. Dessert should definitely be ***plombier***, a rich Russian ice cream
http://www.tiscali.co.uk/travel/eworldguides/entertainment/v...

www.novozymes.com... One new product they have developed is a*** milk fat substitute*** for making ice cream and butter spreads. It has almost the same properties as butter fat ...
www.novozymes.com/cgi-bin/bvisapi.dll/ biotimes/one_article.jsp?id=30700&lang=en

Ice cream is a frozen mixture of milk, nonfat milk, sweeteners, and flavoring. Ice cream must contain at least 10% milkfat. Premium ice cream may contain as much as 16% milkfat.

Ice milk is like ice cream, but with only 2 to 7% milkfat. Sherbet also contains milk, but has only 1 to 2% milkfat. Sorbet contains no milk and is most often fruit-flavored.

A quiescently frozen confection is the basic ice pop — a sweet, frozen bar of juice or flavored water on a birch stick
http://www.riverdeep.net/current/2002/07/070102_icecream.jht...

The soft-serve industry is gradually discontinuing the use of the term "Ice Milk" because it is not a good descriptive phrase for the product. Also, this term has resulted in the formation of general opinion that "Ice Milk" or soft-serve is an inferior product to ice cream. However, they are both a complete food because they are composed of a mixture of fat, protein, carbohydrate, minerals and vitamins, but actually "Ice Milk" (soft-serve) is superior as a food because it contains lesser quantities of fat and sugar than does ice cream and high quantities of milk solids non-fat which are almost pure protein. Because "Ice Milk" is not a good descriptive term for this low-fat product, it is now common practice to refer to any semi-frozen dairy product regardless of its fat content, served fresh from the freezer, as "soft ice cream" or just "soft serve".
http://www.swedenfreezer.com/IceCream.html



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Note added at 1 hr 7 mins (2005-03-29 06:01:16 GMT)
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фруктовый лед could be also translated as sorbet, but sometimes sorbets are made with milkfat.