Speiseeis, in der Schweiz und Luxem

Speiseeis, in der Schweiz und Luxemburg die Glace [ˈɡlasə] oder das Glacé ([ˈɡlaˌse], aus dem Franz.), veraltet Gefrorenes[1], ist eine Süßspeise bestehend aus Flüssigkeiten wie Wasser, Milch, Sahne und eventuell Eigelb, verrührt mit Zucker und verschiedenen geschmacksgebenden Zutaten wie Fruchtmus, Vanille, Schokolade und heutzutage häufig Lebensmittelzusatzstoffen wie beispielsweise Stärkesirup[2] oder Carboxymethylzellulose[3] als Verdickungsmittel, die meist unter Aufschlagen und/oder Rühren zu einer Creme gefroren werden.

Results (English) 1:

Ice cream, in the Switzerland and Luxembourg the ice cream [ˈɡlasə] and the ice cream ([ˈɡlaˌse], from the French), obsolete frozen [1], is a dessert consisting of liquids such as water, milk, cream and possibly egg yolks, stirred mostly in hitting with sugar and various taste giving ingredients such as fruit puree, vanilla, chocolate, and nowadays often food additives such as corn syrup [2] or carboxymethyl cellulose [3] as a thickener, or stirring to a cream be frozen.

Results (English) 2:

Ice cream, in Switzerland and Luxembourg, Glace [ɡlasə] or the ice cream ([ɡlaˌse], from the Franz.), Outdated Frozen [1], is a dessert consisting of liquids such as water, milk, cream and possibly egg yolk, mixed with sugars and various flavoring ingredients such as fruit puree, vanilla, chocolate and nowadays often food additives such as corn syrup [2] or carboxymethylcellulose [3] as a thickener that are frozen most under beating and / or added to a cream.

Results (English) 3:

ice cream in switzerland and luxembourg ˈɡlasə glace [] or the glacé ([ˈɡlaˌse], from the french), outdated frozen [1], is a dessert consisting of liquids such as water, milk, cream and, possibly, egg yolks, mix with sugar, and various geschmacksgebenden ingredients such as fruchtmus, vanilla, chocolate, and nowadays often food additives, such as corn syrup [2] or [3] carboxymethylzellulose as thickening agents, mostly in open and / or move to a cream frozen.