{"id":3948,"date":"2019-09-11T14:58:27","date_gmt":"2019-09-11T13:58:27","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3948"},"modified":"2017-07-11T15:11:17","modified_gmt":"2017-07-11T14:11:17","slug":"vaniljeis","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2019\/09\/11\/vaniljeis\/","title":{"rendered":"Vaniljeis"},"content":{"rendered":"<p><a title=\"Vaniljeis\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/35017705064\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm5.staticflickr.com\/4210\/35017705064_3b4896c5f3_m.jpg\" alt=\"Vaniljeis\" width=\"240\" height=\"150\" align=\"right\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>Vaniljeis er en klassiker i dessertk\u00f8kkenet. Den er super enkel og hvis den laves med rigtig vanilje p\u00e5 en Creme Anglaise, s\u00e5 smager den fantastisk. Vaniljeis er en klassiker hos os, og et sikkert hit til desserten<\/p>\n<p>Enkelt og godt.<\/p>\n<p>\/dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>5 dl fl\u00f8de<\/li>\n<li>2 dl s\u00f8dm\u00e6lk<\/li>\n<li>6 \u00e6ggeblommer<\/li>\n<li>150 gram sukker<\/li>\n<li>1 stang vanilje<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Kom fl\u00f8de og m\u00e6lk op i en kasserolle<\/li>\n<li>Fl\u00e6k vaniljestangen ved at sk\u00e6re den op p\u00e5 midten p\u00e5 langs<\/li>\n<li>Skrab vaniljekornene ud af stangen<\/li>\n<li>Kom vaniljekornene og resterne fra vaniljestangen op i kasserollen<\/li>\n<li>Skru nu op til mellemh\u00f8j (5\/9) varme for kasserollen<\/li>\n<li>R\u00f8r j\u00e6vnligt i kasserollen s\u00e5 det ikke br\u00e6nder p\u00e5<\/li>\n<li>N\u00e5r temperaturen af kasserollen n\u00e5r 85 grader, s\u00e5 skal den tages fra varmen. Det kan ses n\u00e5r der er sm\u00e5 bobler i overfladen og der stiger damp op fra v\u00e6sken<\/li>\n<li>Kom sukker og \u00e6ggeblommer op i en sk\u00e5l<\/li>\n<li>Pisk \u00e6ggeblommerne og sukkeret sammen til det bliver stift<\/li>\n<li>Fjern vaniljestangen fra kasserollen<\/li>\n<li>Kom lidt af den varme v\u00e6ske fra kasserollen op i sk\u00e5len med \u00e6ggene og pisk godt rundt (hermed tempereres v\u00e6sken)<\/li>\n<li>Pisk nu de to blandinger sammen til en i sk\u00e5len<\/li>\n<li>Lad blandingen k\u00f8le lidt af. Den kan evt. gemmes i k\u00f8leskabet, hvis isen ikke skal laves med det samme<\/li>\n<li>H\u00e6ld blandingen p\u00e5 ismaskinen og k\u00f8r til den er f\u00e6rdig (hvis v\u00e6sken er lidt varm tager det 25-30 minutter)<\/li>\n<li>Kom isen over i en frysebeholder<\/li>\n<li>Kom isen i fryseren til den har sat sig (tager ca. 1\u00bd-2 timer)<\/li>\n<li>Isen er nu klar til at blive nydt<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Vaniljeis er en klassiker i dessertk\u00f8kkenet. Den er super enkel og hvis den laves med rigtig vanilje p\u00e5 en Creme Anglaise, s\u00e5 smager den fantastisk. Vaniljeis er en klassiker hos os, og et sikkert hit til desserten Enkelt og godt. \/dann Ingredienser 5 dl fl\u00f8de 2 dl s\u00f8dm\u00e6lk 6 \u00e6ggeblommer 150 gram sukker 1 stang &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2019\/09\/11\/vaniljeis\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Vaniljeis<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3948","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-11G","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3948"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3948\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}