Plombir
Plombir is a type of ice cream made with vanilla, cream, eggs, and sugar. which required that it be natural ingredients and meet specifications for consistency and fat and sugar content. History The name "plombir" descends from the French dessert Plombières, a vanilla ice cream mixed with candied fruit soaked in kirsch. In 1936, Joseph Stalin sent People's Commissar of the Food Industry Anastas Mikoyan on a business trip to the United States to study and adapt American food production. In addition to purchasing food equipment, Mikoyan brought many food recipes from the United States, one of which was ice cream. On November 4, 1937, the first plombir was produced in Moscow using American equipment and given a Frenchified name. During the 1930s, the state standardized production, and it remained this way until the collapse of the USSR. In the 1990s, Russia started importing foreign brands of ice cream, and the state standards were dropped. Standards The standards for p ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Plombières (dessert)
Plombières is a type of French ice cream made with almond extract, kirsch, and candied fruit. History The origin of plombières ice cream is disputed.« La glace Plombières : références littéraires »
''www.glace-plombieres.fr'' (consulté le 6 février 2019). It is unclear whether its name refers to the commune of . A folk etymology suggests that the dish was first served to Napoleon III at the signing of the

Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pig ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Ice Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the mai ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]