{"id":10921,"date":"2012-01-27T09:28:46","date_gmt":"2012-01-27T08:28:46","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2012\/01\/27\/kirseb%c3%a6r-is-med-stykker-af-m%c3%b8rk-chokolade\/"},"modified":"2016-04-12T20:21:51","modified_gmt":"2016-04-12T19:21:51","slug":"kirsebaer-is-med-stykker-af-moerk-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/kirsebaer-is-med-stykker-af-moerk-chokolade\/","title":{"rendered":"Cherry ice cream with chocolate chunks"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_6208-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-3924\" title=\"DSC_6208-1\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_6208-1-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_6208-1-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_6208-1-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><em>This ice cream was made with a left-over cherry sauce, and it turned out great. Especially after the chocolate chunks were added for that final touch!\u00a0<\/em><\/p>\n<p><strong>Cherry ice cream with chocolate chunks<\/strong><br \/>\n4 servings<\/p>\n<p>2 dl\u00a0heavy cream<br \/>\n2\u00a0egg yolks<br \/>\n2\u00a0tbsp homemade vanilla sugar<br \/>\n200 g good quality cherry sauce<br \/>\n100 g dark chocolate, preferably Manjari 64% from Valrhona<\/p>\n<p>In a bowl whip the cream until soft peaks form. In another whisk together egg yolks and vanilla sugar until light and fluffy. Gently fold in the whipped cream and finally fold in the cherry sauce. Churn in the ice cream machine. When the ice cream is almost done, then add the chopped chocolate. Enjoy straight from the ice cream machine or keep in the freezer for later serving.<\/p>\n<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_6182-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-3925\" title=\"DSC_6182-1\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_6182-1-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_6182-1-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_6182-1-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This ice cream was made with a left-over cherry sauce, and it turned out great. Especially after the chocolate chunks were added for that final touch!\u00a0 Cherry ice cream with chocolate chunks 4 servings 2 dl\u00a0heavy cream 2\u00a0egg yolks 2\u00a0tbsp homemade vanilla sugar 200 g good quality cherry sauce 100 g dark chocolate, preferably Manjari&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/kirsebaer-is-med-stykker-af-moerk-chokolade\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":3924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1640,1],"tags":[1384,1554,1431,1422,1602,1603,1591,1604,1605,1606,1364],"class_list":["post-10921","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ice-cream","category-uncategorized","tag-chokolade-en","tag-is-en","tag-ismaskine-en","tag-kirsebr-en","tag-kirsebr-is-en","tag-kirsebris-en","tag-manjari-en","tag-musso-sorbetiere-en","tag-parfait-en","tag-parfait-is-en","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10921"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10921\/revisions"}],"predecessor-version":[{"id":10923,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10921\/revisions\/10923"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/3924"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}