{"id":5061,"date":"2009-06-20T23:55:05","date_gmt":"2009-06-21T03:55:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5061"},"modified":"2010-10-02T19:57:40","modified_gmt":"2010-10-02T23:57:40","slug":"rosemary-ice-cream%e3%83%ad%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%aa%e3%83%bc%e3%82%a2%e3%82%a4%e3%82%b9%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5061&lang=en","title":{"rendered":"Rosemary Ice Cream
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Rosemary Ice Cream<\/strong>
\nJune 18, 2009<\/em><\/p>\n

An interesting flavored ice cream was served for a dessert at a beautiful French restaurant in Japan. The ice cream was served with a small piece of wine tart, and they were absolutely delicious together. I didn’t recognize the flavor of the ice cream first, but then our server told us that it was rosemary. Since we were back from Japan, I’ve wanted to make my own rosemary ice cream, and I finally had time to do so last night.<\/p>\n

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Rosemary Ice Cream June 18, 2009 An interesting flavored ice cream was served for a dessert at a beautiful French restaurant in Japan. The ice cream was served with a small piece of wine tart, and they were absolutely delicious together. I didn’t recognize the flavor of the ice cream first, but then our server […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-5061","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5061"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5061\/revisions"}],"predecessor-version":[{"id":15558,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5061\/revisions\/15558"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}