{"id":8507,"date":"2017-06-27T00:00:00","date_gmt":"2017-06-26T22:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/helado-de-calabaza\/"},"modified":"2017-06-27T00:00:00","modified_gmt":"2017-06-26T22:00:00","slug":"helado-de-calabaza","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/helado-de-calabaza\/","title":{"rendered":"Helado de calabaza"},"content":{"rendered":"
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n

\nIngredientes:<\/b>
\n
<\/b>
\n230 gr de pur\u00e8 de calabaza
\n1 cucharadita de esencia de vainilla
\n1 chaucha de vainilla
\n475 cc de nata (crema de leche)
\n170 gr de az\u00facar negra
\n5 yemas
\n1\/2 cucharadita de canela
\n1\/2 cucharadita de jengibre molido
\n1 pizca de sal
\n1 pizca de nuez moscada<\/p>\n

\nPreparaci\u00f3n:<\/b>
\n
<\/b>
\nEn un bol, mezclar el pur\u00e8 con la esencia de vainilla, y el contenido de la chaucha de vainilla. En una olla chica, mezclar 3\/4 de la crema con 1\/2 de az\u00facar y dejar cocinar a fuego bien bajito. En un bol aparte, batir las yemas con la canela, jengibre, sal, nuez moscada, el resto de la crema y el resto del az\u00facar hasta que se haya disuelto bien. Retirar la crema del fuego y verter gradualmente sobre la mezcla de huevos. Colocar la mezcla a bano maria y cocinar a fuego bien bajito hasta que se empiece a espesar, yo no chorree m\u00e1s de la cuchara. Pasar todo por el chino y colocar en un bol, dentro de otro bol con hielo. Dejar enfriar, revolviendo constantemente. Agregar el pur\u00e9 de calabaza y mezclar bien. Tapar con papel film, y presionar hasta que toque la mezcla. Esto va a evitar que se forme una capa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredientes: 230 gr de pur\u00e8 de calabaza 1 cucharadita de esencia de vainilla 1 chaucha de vainilla 475 cc de nata (crema de leche) 170 gr de az\u00facar negra 5 yemas 1\/2 cucharadita de canela 1\/2 cucharadita de jengibre molido 1 pizca de sal 1 pizca de nuez moscada Preparaci\u00f3n: En un bol, mezclar el…<\/p>\n

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