Sentences with phrase «less ice in»

The ice depletes and dumps less and less ice in the oceans and on land and allows warming into another warm period.

And against the backdrop of all of this is the fact that man - caused global climate change is making it all possible — now that there's less ice in the Arctic, ships (and oil rigs) can more safely navigate the seas.

«Contrary to what a few crackpot physicists tell us, it's not because of a relatively small 2 million sq km area of less ice in September, but because of gigantic areas in the tropical Pacific.

The climatocracy has been promoting end of glaciers in Tibet, end of sea ice in Arctic, less ice in Antarctica, steadily increasing temps, more storm frequence and more storm intensity.

The September sea ice extent anomaly should demonstrate tendencies of more ice in the Pacific and less ice in the Atlantic sectors.

Recently, the National Oceanic and Atmospheric Administration (NOAA) reported that there was less ice in the Arctic this winter than in any other winter of the satellite era.

A new study has found that there was much less ice in Antarctica than today over the last 7,000 years and the W Ant peninsula was 2c warmer 9,000 years ago.

We know that sea level is rising at between 2.5 mm and 3 mm per decade - which is a nonissue - so what is the net problem with less ice in the arctic?

If none of the above, then its probably a good thing there's less ice in the Arctic.

Even if the temperature is still 2 degrees lower than in 100BC (per GISP2), there SHOULD be less ice in the arctic.

A bit less ice in the Chukchi Sea but, otherwise, very similar to 1938.

With documented warmer air temperatures in eastern Canada since the 1970s, there has been a trend of earlier ice melting and less ice in general, explained Lavery.

Not exact matches

The Arctic ice minimum in 2012 was less than 40 % of the average ice cover during the 1970s.

These layers may be visible, related to the nature of the ice; or they may be chemical, related to differential transport in different seasons; or they may be isotopic, reflecting the annual temperature signal (for example, snow from colder periods has less of the heavier isotopes of H and O).

Facts like, we can actually observe that there's less polar ice and glaciers are melting in Greenland, Iceland, etc..

One can see that the same matter takes different forms, as in ice, water, and steam, and that that which takes these several forms must have much less definite form than any of these individual forms of it.

You can always add more almond milk to make it less thick if you prefer, and blend in some ice cubes too!

Whilst remaining (2006) the market leader in the UK for individual hand - held products such as Cornetto and Magnum, and value - added multi-portion products designed to be eaten at home, such as Viennetta, the Wall's brand faces severe competition from the major supermarket brands and to a lesser extent from Nestle and Mars spin - off ice cream products.

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

Had to ration it (Once, when he, his parents, and Sandy borrowed our house for a couple of weeks during a fire evacuation, I later returned to find no less than 3 or 4 kinds of ice cream stuck away in my little freezer.)

Mix the cream cheese, icing sugar (start with the lesser amount) and vanilla extract in a small bowl until smooth.

Some manufacturers don't like seeing gums on the label, which can really help with texture and reducing ice crystal formation in formulations with less fat and sugar.

Icing is very dependent on humidity, so you may need more (or less) liquid than I do here in Arizona.

In less than one year, My / Mo Mochi Ice Cream has become available in more than 6,000 retail locations in the U.In less than one year, My / Mo Mochi Ice Cream has become available in more than 6,000 retail locations in the U.in more than 6,000 retail locations in the U.in the U.S.

This will result in a slightly less creamy (but equally delicious) ice cream.

In addition to that, I always have a stash of chocolate and ice cream to balance out the less than perfect meals.

warm water (in humidity use less water) Beat all ingredients until icing forms peaks at low speed.

«While gelato has a third less fat then American ice cream, it does still have fat in calories and consumers want the fat reduced without the expense of flavor,» DeBartolo says.

Also there are only 2 Tablespoons of raw [low glycemic] coconut sugar in the icing, so that works out to less than a teaspoon per serving, but feel free to omit the icing!

Soak the red onions in ice water for about 10 minutes to make them less bracing.

In a blender, add in 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanillIn a blender, add in 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanillin 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanilla.

A humungous cookie that can be made in one bowl (a skillet, to be exact), is ready in less than 30 minutes, and that can be topped with a scoop or two of ice cream, and eaten straight out of said skillet as soon as it comes out of the oven.

Offering foodservice operators a low cost of ownership and superior performance even in the most challenging water conditions, Horizon Elite's design dramatically reduces scale build - up and the associated costs of scale mitigation, all while using 35 - 50 percent less water than comparable cube - type ice machines.

For this case, I tend follow our neighbors in Italy at the gelaterias, whose definition is perhaps more expansive than those used elsewhere as well as their ice creams (gelati) have less butterfat, and often only use milk, or soy milk, as I recently saw on my trip to Rome.

This fantastic strawberry sorbet is super tasty and creamy, made with only 4 - ingredients and in less than 10 minutes, made without an ice cream machine!

I didn't want to add alcohol to coconut ice cream though, and my sister accidentally bought «coconut drink» instead of milk, which had way less fat and was in general way less awesome.

Just keep in mind that if you do you may want to add less sugar for the ice cream mixture.

If too much is added the ice cream will feel slimy in the mouth, so the rule with the gums is «less is more».

I'd also love to make my banana ice cream with less liquid than is required in my food processor!

Besides, I always feel less guilty when I'm eating fruit for dessert, even when it's coated in sugar and topped with ice cream.

1 scoop Less Naked Chocolate Whey Protein Powder 1 scoop Naked Powdered Peanut Butter 1/2 cup milk (of choice) 1 cup water Ice, as needed Place all of the ingredients in your blender and blend until -LSB-...]

The choice of fruit also matters - mango is sweeter and lower in water than other fruits, so the ice cream is less icy.

Chuck all ingredients in the blender, blitz it up and in less than five minutes you'll have ice cream ready!

This recipe is one of those super quick snacks you can whip up, cool and ice in less than an hour.

Even when the thermometer plunged to 5 degrees in York City a few weeks ago, I walked to Cafe Grumpy, my local joint in Chelsea, and ordered an iced redeye (iced coffee with a shot of espresso; I like the espresso less for its caffeine kick and more for the nuttiness and depth of flavor it imparts).

The Loaded Brownie ($ 8) with candied nuts, peanut butter chantilly cream, ganache and praline ice cream was certainly tasty, but I personally found the richness of each component, delightful on their own or with lesser counterparts, to be a bit overbearing in large combination.

In the end I was happy with my results and it was much less traumatic than trying to dip ice cream!

In a blender, combine all of the ingredients and blend until smooth (start with less ice and keep adding more until you get the consistency you like).

It's a simple ice cream dessert that can be prepared in less than ten minutes and will be loved by the whole family.

Subban and his teammates had to feel confident knowing they had that kind of home - ice advantage waiting for them, making Subban's bold prediction less of a prediction and more of a vote of confidence in the whole franchise.