{"id":1418,"date":"2019-06-12T09:45:09","date_gmt":"2019-06-12T09:45:09","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=1418"},"modified":"2019-06-12T09:45:09","modified_gmt":"2019-06-12T09:45:09","slug":"white-chocolate-and-saffron-ice-cream","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/white-chocolate-and-saffron-ice-cream\/","title":{"rendered":"White chocolate and saffron ice cream"},"content":{"rendered":"<p><strong>White chocolate and saffron ice cream<\/strong><\/p>\n<p>This is a particular flavour combination ice cream recipe that I came across in the cook book of one of my favourite Spanish restaurants in London, that I used to dine at very frequently before I moved to Rome.<\/p>\n<p>Don\u2019t be tempted to add more saffron strands which can very easily overpower the subtle flavour.<\/p>\n<ul>\n<li>50 g of sugar<\/li>\n<li>5 egg yolks<\/li>\n<li>500 ml full fat milk<\/li>\n<li>120 ml single cream<\/li>\n<li>8-10 strands of saffron<\/li>\n<li>250 g of good quality white chocolate (broken into small pieces)<\/li>\n<\/ul>\n<p>Whisk the sugar and egg yolks together in a bowl until creamy.<\/p>\n<p>Put the milk, cream and saffron in a small pan and heat gently until just steaming. Put in the chocolate pieces and dissolve them while stirring gently.<\/p>\n<p>Gradually whisk in the milk into the the eggs and sugar, making sure the milk is not too hot or it will cook the eggs.<\/p>\n<p>Leave to cool completely, then churn in an ice cream maker.<\/p>\n<p>If you don\u2019t have an ice cream maker, put the mixture into a plastic container in the freezer and stir every 10-15 minutes with a fork to break up the ice crystals, until the ice cream is fully frozen.<\/p>\n<p>Remove the ice cream about 10-15 minutes before serving allowing it to soften.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>White chocolate and saffron ice cream This is a particular flavour combination ice cream recipe that I came across in the cook book of one of my favourite Spanish restaurants in London, that I used to dine at very frequently before I moved to Rome. Don\u2019t be tempted to add more saffron strands which can &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/white-chocolate-and-saffron-ice-cream\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;White chocolate and saffron ice cream&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1418"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=1418"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1418\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/1419"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=1418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=1418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=1418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}