{"id":10931,"date":"2012-05-28T12:03:54","date_gmt":"2012-05-28T11:03:54","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2012\/05\/28\/chokoladeis-med-caramelia-fra-valrhona-og-l%c3%a6kre-kirseb%c3%a6r\/"},"modified":"2016-04-12T20:15:52","modified_gmt":"2016-04-12T19:15:52","slug":"chokoladeis-med-caramelia-fra-valrhona-og-laekre-kirsebaer","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/chokoladeis-med-caramelia-fra-valrhona-og-laekre-kirsebaer\/","title":{"rendered":"Chocolate ice cream with Caram\u00e9lia milk chocolate"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_5632.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-5413\" title=\"DSC_5632\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_5632-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_5632-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_5632-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><br \/>\n<em>Milk chocolate ice cream with a small but delicious hint of caramel. I used Caram\u00e9lia milk chocolate from Valrhona for this recipe!<\/em><\/p>\n<p><strong>Chocolate ice cream with Caram\u00e9lia milk chocolate<br \/>\n<\/strong>6 servings<strong>\u00a0<\/strong><\/p>\n<p>350 ml\u00a0whole milk<br \/>\n250 ml\u00a0heavy cream<br \/>\n180 g Caram\u00e9lia milk from Valrhona, chopped<br \/>\n4 egg yolks<br \/>\n120 g\u00a0sugar<\/p>\n<p>In a sauce pan bring milk and cream to boiling point. Add the chocolate and stir until melted. In a bowl whisk together egg yolks and sugar until light and fluffy.\u00a0Quickly pour the chocolate milk over the eggs while whisking all the time. Return the ice cream mixture to the sauce pan and heat to 83 degrees Celcius while stirring constantly. Then cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. Cool down the ice cream mixture completely. Churn in the ice cream machine.<\/p>\n<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_5618.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-5415\" title=\"DSC_5618\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_5618-685x1024.jpg\" alt=\"\" width=\"640\" height=\"956\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_5618-685x1024.jpg 685w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_5618-200x300.jpg 200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Milk chocolate ice cream with a small but delicious hint of caramel. I used Caram\u00e9lia milk chocolate from Valrhona for this recipe! Chocolate ice cream with Caram\u00e9lia milk chocolate 6 servings\u00a0 350 ml\u00a0whole milk 250 ml\u00a0heavy cream 180 g Caram\u00e9lia milk from Valrhona, chopped 4 egg yolks 120 g\u00a0sugar In a sauce pan bring milk&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/chokoladeis-med-caramelia-fra-valrhona-og-laekre-kirsebaer\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":5413,"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":[1613,1384,1611,1554,1422,1425,1364],"class_list":["post-10931","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ice-cream","category-uncategorized","tag-caramelia-en","tag-chokolade-en","tag-chokoladeis-en","tag-is-en","tag-kirsebr-en","tag-sommer-en","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10931","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=10931"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10931\/revisions"}],"predecessor-version":[{"id":10933,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10931\/revisions\/10933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/5413"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}