{"id":10934,"date":"2012-04-06T10:01:00","date_gmt":"2012-04-06T09:01:00","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2012\/04\/06\/olivenolie-is\/"},"modified":"2016-04-12T20:20:20","modified_gmt":"2016-04-12T19:20:20","slug":"olivenolie-is","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/olivenolie-is\/","title":{"rendered":"Olive oil ice cream"},"content":{"rendered":"

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An usual but truly amazing vanilla-dotted ice cream with an extra rich and creamy consistency from the olive oil. Please try this recipe, and please use a good quality olive oil.\u00a0<\/em><\/p>\n

Olive oil ice cream
\n<\/strong>4-6 servings\u00a0
\n<\/strong><\/span>
\n200 ml\u00a0heavy cream
\n200 ml\u00a0whole milk
\n4\u00a0egg yolks
\n100 g\u00a0sugar
\n1\/2\u00a0vanilla pod
\n1\/2 dl\u00a0good virgin olive oil.<\/p>\n

In a sauce pan bring milk and cream to boiling point with vanilla pod (empty of seeds). In a bowl whisk together egg yolks, sugar and vanilla seeds until light and fluffy.\u00a0Quickly pour the 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. At this stage add the olive oil to ice cream mixture. Cool down the ice cream mixture completely. Churn in the ice cream machine.<\/p>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

An usual but truly amazing vanilla-dotted ice cream with an extra rich and creamy consistency from the olive oil. Please try this recipe, and please use a good quality olive oil.\u00a0 Olive oil ice cream 4-6 servings\u00a0 200 ml\u00a0heavy cream 200 ml\u00a0whole milk 4\u00a0egg yolks 100 g\u00a0sugar 1\/2\u00a0vanilla pod 1\/2 dl\u00a0good virgin olive oil. In…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":4720,"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":[1614,1444,1615,1616,1617,1618,1619,1620,1482],"class_list":["post-10934","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ice-cream","category-uncategorized","tag-bagte-blommer-en","tag-blommer-en","tag-god-olivenolie-en","tag-olivenolie-en","tag-olivenolie-is-en","tag-provence-en","tag-sydfrankrig-en","tag-vanille-is-en","tag-vanillekorn-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10934","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=10934"}],"version-history":[{"count":5,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10934\/revisions"}],"predecessor-version":[{"id":10939,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10934\/revisions\/10939"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/4720"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}