今天专门上网查了一下关于冰淇淋的英文表达：
资料主要来源：http://www.foodsci.uoguelph.ca/dairyedu/icecream.html
成分方面：
Milkfat， Milk solids-not-fat (snf)Sucrose蔗糖， Corn syrup solids淀粉糖浆干粉Emulsifiers乳化剂(防止冰淇淋融化的添加剂，很重要)
Condensed milk炼乳 Glucose葡萄糖 Sweeteners (调味用)甜料, 甜味佐料
口味：
1. Vanilla /香草
2. All Nut Flavours
- including butter pecan 美洲山核桃
3. Chocolate
4. All Fruit flavours
- including strawberry ， cherry 樱桃
5. Neapolitan 那不勒斯人(这个味道没吃过哎，不知道是不是这样翻译的)
6. Cookies and bakery
7. Chocolate Chip
8. Candy Flavours
9. Mint 薄荷 chocolate chip
10. Coffee/Mocha / /摩卡（来源是也门一港口名字）
外观形式：1、bar
雪糕
2.Bite size snacks
有点像酒心巧克力啊：）
3.cup
4.frozen Yogurt 冰冻酸奶酪
5.fudge pops
没找到图，对应的中文翻译也不知，看食谱说应该是一种承在纸杯子里的冰淇淋
6.ice cream
7.ice cream push-ups
8.ice pops 带pops的应该都是纸杯装的
9.juice pops
10.light ice cream
11.miniwich
12.sandwich
13.sherbet冰冻果子露
14.sherbet push-ups
15.sorbet 果汁冰糕
特殊的要求：
Dairy-Free
Dietary Fiber
Fat-Free
Gluten-Free
Kosher
Light
Low Fat
No Sugar Added
Nut Allergen-Free
下面是一篇关于香草产地，特性的介绍：
Vanilla comes from a plant belonging to the orchid family called Vanilla planifolia. There are several varieties of vanilla beans among which are Mexican (Mexico), Bourbon (islands off the east coast of Africa), Tahiti (Tahiti and Society Islands), South American (Guadeloupe, Dominica, Martinique), Java (Java). Mexican and Bourbon beans are used to produce best vanilla extracts. Bourbons from Madagescar are the finest and account for over 75% of World production, Mexicans, 5%. Tahiti and other beans are combined with Mexican and Bourbon to make cheaper flavours and usually result in an ice cream being criticized for "lacks fine flavour". Same criticism will apply if flavours too highly fortified with vanillin are used.
From each blossom of the vine which is successfully fertilized comes a pod which reaches 6-10 inches in length, picked at 6-9 months. It requires 26-29oC day and night throughout the season, and frequent rains with dry season near end for development of flavour.
Pods are immersed in hot water to "kill them" (also increases enzyme activity), then fermented for 3-6 months by repeated wrapping in straw to "sweat" and then uncovered to sun dry. 5-6 kg green pods produce 1 kg. cured pods. Beans then aged 1-2 yrs. Enzymatic reactions produced many compounds – vanillin is the principal flavour compound. However, there is no free vanillin in the beans when they are harvested, it develops gradually during the curing period from glucosides, which break down during the fermentation and "sweating" of the beans. Extraction takes place as the beans are chopped (not ground) and placed in stainless steel percolator and cold alcohol (no heat involved) and water are pumped over and through the beans until all flavouring matter is extracted.
Vanilla Facts
1. The vanilla bean is the cured dried fruit of the rare and exotic vanilla orchid (vanilla planifolia) – the only orchid that bears fruit.
2. Vanilla is the most labor intensive of all agricultural products. It is the second most expensive spice in the world, next to saffron.
3. The entire process of vanilla cultivation, pollination and harvesting is done by hand, without using machinery, chemical fertilizers or pesticides.
4. Vanilla workers, usually women and children who are quick with their hands, pollinate from 1,000 to 2,000 vanilla orchid flowers per day.
5. When comparing the flavor of vanilla extracts, don't taste it right out of the bottle, you'll get a strong taste associated with the alcohol. Instead, test it by putting a dash in a few ounces of milk and experience the difference.
Remember also that a prudent amount of vanilla extract adds flavor and a minimal amount of color to a dish, but too much may impart a bitter, unpleasant taste. Use sparingly for best results.
6. To enhance the vanilla flavor of your favorite recipe, try cooking or baking with our gourmet Madagascar vanilla beans or our pure ground Madagascar vanilla. They're easy to use and give you the versatility to add more intense vanilla flavor without leaving a bitter or acrid aftertaste.
巧克力味的：
Chocolate and Cocoa
The cacao bean is the fruit of the tree Theobroma cacao, (Cacao, food of the gods) which grows in tropical regions such as Mexico, Central America, South America, West Indies, African West Coast. The word cocoa is a corruption of the native word cacao. The beans are embedded in pods on the tree, 20-30 beans per pod. When ripe, the pods are cut from the trees, and after drying, the beans are removed from the pods and allowed to ferment, 10 days (microbiological and enzymatic fermentation). Beans then are washed, dried, sorted, graded and shipped.
At the processing plant, beans are roasted, seed coat removed – called the nib. The nib is ground, friction melts the fat and the nibs flow from the grinding as a liquid, known as chocolate liquor.
Nuts in Ice Cream
Nuts are usually added at about 10% by wt. Commonly used are walnuts胡桃, pecans美洲山核桃树, filberts榛子, almonds 杏仁 and pistachios 阿月浑子果实（奇怪的东西！估计是美国植物吧）. Brazil nuts and cashews 腰果 have been tried without much success.