{"id":13710,"date":"2016-06-18T11:58:07","date_gmt":"2016-06-18T09:58:07","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/floejlsbloed-maelkechokoladeis\/"},"modified":"2016-06-18T12:11:45","modified_gmt":"2016-06-18T10:11:45","slug":"floejlsbloed-maelkechokoladeis","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/ice-cream\/floejlsbloed-maelkechokoladeis\/","title":{"rendered":"Heavenly milk chocolate ice cream"},"content":{"rendered":"

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Friday’s sweet treat was the velvety milk chocolate ice cream. Despite its light brown color it has a wonderful cocoa intensity in flavor. We love to eat ice cream all your around, but particularly during Summer. What is your favorite ice cream?<\/em><\/p>\n

Milk chocolate ice cream
\n<\/strong>6 servings\u00a0<\/strong><\/p>\n

180 g milk chocolate, preferably Jivara 40% from Valrhona
\n350 ml\u00a0whole milk
\n250 ml\u00a0heavy cream
\n4 egg yolks
\n100 g sugar<\/p>\n

Finely chop the chocolate. In a sauce pan bring milk and cream to boiling point and remove from the heat. Add the chocolate straight away 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. 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

I served the ice cream with caramelized white chocolate<\/a> and cherries.<\/p>\n

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

Friday’s sweet treat was the velvety milk chocolate ice cream. Despite its light brown color it has a wonderful cocoa intensity in flavor. We love to eat ice cream all your around, but particularly during Summer. What is your favorite ice cream? Milk chocolate ice cream 6 servings\u00a0 180 g milk chocolate, preferably Jivara 40%…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":13704,"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],"tags":[1384,1611,1554,1386,1666,1364],"class_list":["post-13710","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ice-cream","tag-chokolade-en","tag-chokoladeis-en","tag-is-en","tag-jivara-en","tag-maelkechokoladis","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13710","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=13710"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13710\/revisions"}],"predecessor-version":[{"id":13712,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13710\/revisions\/13712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/13704"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=13710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=13710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=13710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}