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Overrun is the section of a runway, sometimes called a blast pad, that is used as an emergency space to slowly stop planes after an aborted takeoff or a problem on landing Cost overrun Overrun is the amount of air injected into soft serve ice creams
Soft serve ice creams may have an overrun as large as 100%, meaning half of the final product is composed of air. Frozen custard, when made in a continuous freezer, will have an overrun of 15–30% depending on the machine manufacturer (an overrun percentage similar to gelato ).
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, sundae, sherbet), on custard (frozen custard and some ice creams), on mousse (), and others.
"Ice cream" must be at least 10 percent milk fat, and must contain at least 180 grams (6.3 oz) of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent. [68] "Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen ...
Cream ice cream (krémfagylalt) is the term sometimes used in Hungary. Creemee is a term popular in Vermont [ 9 ] and other parts of northern New England. Term is derived from a defunct soft-serve maple product with a higher fat content then other producers, and remains popular among Vermonters.
Halo Top Creamery is an ice cream company and brand [1] sold in the United States, [2] Australia, Mexico, Canada, Ireland, New Zealand, the Netherlands, Germany, Denmark, Taiwan, Hong Kong, South Korea, Austria, [3] United Kingdom [4] and the United Arab Emirates.
The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 metres (9 ft 3 in) tall and weighed 70 kilograms (150 lb).
A bombe glacée, or simply a bombe, is a French [1] ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. [2] The dessert appeared on restaurant menus as early as 1882. [3]