{"id":2816,"date":"2026-06-14T16:30:36","date_gmt":"2026-06-14T16:30:36","guid":{"rendered":"https:\/\/receptycz.fkinw.com\/staging\/?p=2816"},"modified":"2026-06-14T16:30:36","modified_gmt":"2026-06-14T16:30:36","slug":"vysledky-vyhledavani-pro-domaci-zmrzlina-bez-ledu","status":"publish","type":"post","link":"https:\/\/receptycz.fkinw.com\/staging\/vysledky-vyhledavani-pro-domaci-zmrzlina-bez-ledu\/","title":{"rendered":"V\u00fdsledky vyhled\u00e1v\u00e1n\u00ed pro: Dom\u00e1c\u00ed Zmrzlina Bez Ledu"},"content":{"rendered":"

\u00davod<\/span><\/h2>\n

P\u0159edstavte si sv\u011bt, kde kr\u00e9mov\u00e1, lahodn\u00e1 zmrzlina m\u016f\u017ee b\u00fdt vyrobena jen z n\u011bkolika jednoduch\u00fdch ingredienc\u00ed a mraz\u00e1ku, bez nutnosti velk\u00e9ho zmrzlinov\u00e9ho stroje. V\u00edtejte v n\u00e1dhern\u00e9m sv\u011bt\u011b dom\u00e1c\u00ed zmrzliny bez zmrzlinova\u010de! Tato revolu\u010dn\u00ed metoda dobyla dezertn\u00ed sv\u011bt a nab\u00edz\u00ed pozoruhodn\u011b jednoduch\u00fd a neuv\u011b\u0159iteln\u011b chutn\u00fd zp\u016fsob, jak uspokojit va\u0161i sladkou chu\u0165 k j\u00eddlu. Zapome\u0148te na pot\u00ed\u017ee se zmrzlinov\u00fdmi stroji, kamennou sol\u00ed a ledov\u00fdmi koupelemi \u2013 s na\u0161\u00edm jednoduch\u00fdm receptem m\u016f\u017eete ud\u011blat lahodnou, sametovou zmrzlinu, kter\u00e1 nen\u00ed hor\u0161\u00ed ne\u017e u va\u0161eho obl\u00edben\u00e9ho zmrzlinov\u00e9ho salonu v \u017e\u00e1dn\u00e9m okam\u017eiku.<\/span><\/p>\n

\u010c\u00edm je led bez zmrzlinova\u010de tak v\u00fdjime\u010dn\u00fd? Je v kouzeln\u00e9 kombinaci slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka a \u0161leha\u010dky, kter\u00e1, pokud je dob\u0159e p\u0159ipravena, napodobuje strukturu a kr\u00e9movost tradi\u010dn\u00ed zmrzliny od zmrzlinova\u010de. Tento recept oslavuje jednoduchost dom\u00e1c\u00ed zmrzliny, co\u017e v\u00e1m umo\u017en\u00ed ur\u010dit ingredience sami a p\u0159izp\u016fsobit chut\u011b obsahu va\u0161eho srdce. Na\u0161e verze, s kr\u00e1sn\u00fdmi r\u016f\u017eov\u00fdmi a b\u00edl\u00fdmi v\u00edry, m\u00e1 lahodn\u00fd ovocn\u00fd n\u00e1dech, a proto je ide\u00e1ln\u00ed pro letn\u00ed pochoutku, zvl\u00e1\u0161tn\u00ed p\u0159\u00edle\u017eitost nebo jen jako sladk\u00fd pick-me-up.<\/span><\/p>\n

S\u00edla tohoto receptu spo\u010d\u00edv\u00e1 v p\u0159\u00edstupnosti. A\u0165 u\u017e jste zku\u0161en\u00fd peka\u0159 nebo za\u010d\u00ednaj\u00edc\u00ed kucha\u0159, m\u016f\u017eete dos\u00e1hnout velkolep\u00fdch v\u00fdsledk\u016f s minim\u00e1ln\u00edm \u00fasil\u00edm. To nen\u00ed jen dom\u00e1c\u00ed zmrzlina; to dokazuje, jak kreativn\u00ed a uspokojiv\u00e9 d\u011blat dezerty mohou b\u00fdt, ani\u017e byste pot\u0159ebovali speci\u00e1ln\u00ed vybaven\u00ed. Zap\u016fsobte na sv\u00e9 p\u0159\u00e1tele a rodinu dezertem, kter\u00fd vypad\u00e1 tak n\u00e1dhern\u011b, jak chutn\u00e1.<\/span><\/p>\n

Informace o v\u00fd\u017eiv\u011b<\/span><\/h2>\n

V jedn\u00e9 porci (p\u0159ibli\u017en\u011b):<\/span><\/p>\n

    \n
  • Kalorie:<\/span><\/strong> 350<\/span><\/li>\n
  • Protein:<\/span><\/strong> 5 g<\/span><\/li>\n
  • Sacharidy:<\/span><\/strong> 38 g<\/span><\/li>\n
  • Tuk:<\/span><\/strong> 22 g<\/span><\/li>\n
  • Vl\u00e1kna:<\/span><\/strong> 0 g<\/span><\/li>\n
  • Sod\u00edk:<\/span><\/strong> 80 mg<\/span><\/li>\n<\/ul>\n

    Ingredience<\/span><\/h2>\n
      \n
    • 2 \u0161\u00e1lky (480 ml) \u0161leha\u010dky, ledov\u011b studen\u00e9<\/span><\/li>\n
    • 1 plechovka (397 g) slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko, chlazen\u00e9<\/span><\/li>\n
    • 1 l\u017ei\u010dka \u010dist\u00e9ho vanilkov\u00e9ho extraktu<\/span><\/li>\n
    • 1\/2 \u0161\u00e1lku (120 ml) jahodov\u00e9ho pyr\u00e9 (cca 6-8 \u010derstv\u00fdch nebo zmrazen\u00fdch jahod, rozma\u010dkan\u00fdch a pros\u00edvan\u00fdch)<\/span><\/li>\n
    • Voliteln\u00e9: n\u011bkolik kapek \u010derven\u00e9ho nebo r\u016f\u017eov\u00e9ho potravin\u00e1\u0159sk\u00e9ho barviva (pro z\u00e1\u0159ivou r\u016f\u017eovou barvu)<\/span>\n
      \n

      Pokyny<\/span><\/h2>\n
        \n
      1. Ne\u017e za\u010dnete, ujist\u011bte se, \u017ee \u0161leha\u010dka a slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko jsou dob\u0159e vychladl\u00e9. To je rozhoduj\u00edc\u00ed pro z\u00edsk\u00e1n\u00ed nejlep\u0161\u00ed textury.<\/span><\/li>\n
      2. Nalijte ledov\u011b studenou \u0161leha\u010dku do velk\u00e9 m\u00edsy. \u0160leha\u010dku porazte elektrick\u00fdm ru\u010dn\u00edm mix\u00e9rem nebo stoj\u00edc\u00edm mix\u00e9rem se st\u0159edn\u00edm st\u0159ihem, dokud nedojde k tuh\u00fdm vrchol\u016fm. To znamen\u00e1, \u017ee \u0161leha\u010dka si zachov\u00e1v\u00e1 sv\u016fj tvar, kdy\u017e zvednete bijce. Neb\u00edt p\u0159\u00edli\u0161 dlouho, jinak se \u0161leha\u010dka stane zrnitou.<\/span><\/li>\n
      3. V samostatn\u00e9 st\u0159edn\u00ed misce sm\u00edchejte chlazen\u00e9 slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko s vanilkov\u00fdm extraktem. Dob\u0159e to vm\u00edchejte do homogenn\u00ed sm\u011bsi.<\/span><\/li>\n
      4. Jemn\u011b propl\u00e1chla sm\u011bs asi t\u0159etina \u0161leha\u010dky slazen\u00fdm kondenzovan\u00fdm ml\u00e9kem. Pou\u017eijte \u0161pachtli a jemn\u00fd pohyb, abyste ji prom\u00edchali tak, aby se kondenzovan\u00e1 ml\u00e9\u010dn\u00e1 z\u00e1kladna stala trochu vzdu\u0161n\u011bj\u0161\u00ed.<\/span><\/li>\n
      5. Do sm\u011bsi p\u0159idejte zbylou \u0161leha\u010dku se slazen\u00fdm kondenzovan\u00fdm ml\u00e9kem. Pokra\u010dujte v jemn\u00e9m skl\u00e1d\u00e1n\u00ed, dokud nejsou vid\u011bt \u017e\u00e1dn\u00e9 b\u00edl\u00e9 pruhy \u0161leha\u010dky a sm\u011bs je rovnom\u011brn\u00e1 a vzdu\u0161n\u00e1. D\u00e1vejte pozor, aby se \u0161leha\u010dka nepropadla, proto\u017ee vzduch zaji\u0161\u0165uje, \u017ee led dostane svou lehkou, kr\u00e9movou strukturu.<\/span><\/li>\n
      6. Ledovou z\u00e1kladnu rozd\u011blte na dv\u011b stejn\u00e9 porce v samostatn\u00fdch misk\u00e1ch.<\/span><\/li>\n
      7. Opatrn\u011b p\u0159idejte jahodov\u00e9 pyr\u00e9 do jedn\u00e9 porce. P\u0159idejte n\u011bkolik kapek \u010derven\u00e9ho nebo r\u016f\u017eov\u00e9ho barviva pro vylep\u0161en\u00ed r\u016f\u017eov\u00e9 barvy. Sm\u00edchejte, dokud se v\u0161e jen nespoj\u00ed, ale p\u0159\u00edli\u0161 dlouho se nem\u00edch\u00e1.<\/span><\/li>\n
      8. Pou\u017eijte n\u00e1dobu odolnou proti mraz\u00e1ku, jako je plech od chleba nebo m\u011blk\u00e1, vzduchot\u011bsn\u00e1 n\u00e1doba.<\/span><\/li>\n
      9. St\u0159\u00eddav\u011b do p\u0159ipraven\u00e9 n\u00e1doby nasypte velk\u00e9 l\u017e\u00edce b\u011b\u017en\u00e9 vanilkov\u00e9 zmrzlinov\u00e9 z\u00e1kladny a jahodov\u00e9ho ledov\u00e9ho z\u00e1kladu.<\/span><\/li>\n
      10. Jemn\u011b prom\u00edchejte ob\u011b p\u0159\u00edchut\u011b n\u011bkolikr\u00e1t no\u017eem nebo \u0161p\u00edzem, \u010d\u00edm\u017e vytvo\u0159\u00edte mramorovan\u00fd efekt. Nem\u00edchejte p\u0159\u00edli\u0161 dlouho, jinak se barvy zcela rozmixuj\u00ed do sebe.<\/span><\/li>\n
      11. N\u00e1dobu dob\u0159e zakryjeme plastov\u00fdm obalem nebo v\u00edkem.<\/span><\/li>\n
      12. Um\u00edst\u011bte n\u00e1dobu do mraz\u00e1ku na nejm\u00e9n\u011b 6 hodin, nebo nejl\u00e9pe celou noc, dokud nebude zmrzlina zcela pevn\u00e1.<\/span><\/li>\n
      13. Vyjm\u011bte led t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm z mraz\u00e1ku a nechte ho p\u0159i pokojov\u00e9 teplot\u011b po dobu 5-10 minut, aby m\u00edrn\u011b zm\u011bkl a snadn\u011bji se nab\u00edral.<\/span><\/li>\n
      14. Vy\u010dp\u011bjte si dom\u00e1c\u00ed zmrzlinu a vychutnejte si ji!<\/span><\/li>\n<\/ol>\n

        Tipy na va\u0159en\u00ed a variace<\/span><\/h2>\n

        Pro dosa\u017een\u00ed nejlep\u0161\u00edch v\u00fdsledk\u016f je d\u016fle\u017eit\u00e9, aby v\u0161echny va\u0161e ml\u00e9\u010dn\u00e9 v\u00fdrobky, zejm\u00e9na \u0161leha\u010dka, byly dob\u0159e chlazen\u00e9, ne\u017e za\u010dnete. Studen\u00fd kr\u00e9m zml\u00e1t\u00ed rychleji a l\u00e9pe si udr\u017e\u00ed sv\u00e9 vrcholy, co\u017e je nezbytn\u00e9 pro vzdu\u0161nou strukturu ledu bez stroje na led. Pokud va\u0161e \u0161leha\u010dka nen\u00ed dostate\u010dn\u011b studen\u00e1, m\u016f\u017ee b\u00fdt obt\u00ed\u017en\u00e9 z\u00edskat tuh\u00e9 vrcholy, co\u017e vede k m\u00e9n\u011b kr\u00e9mov\u00e9mu a zledovat\u011bl\u00e9mu kone\u010dn\u00e9mu produktu. Dal\u0161\u00edm d\u016fle\u017eit\u00fdm tipem je v\u017edy pe\u010dliv\u011b slo\u017eit. Pot\u00e9, co vy\u0161leh\u00e1te kr\u00e9m, chcete udr\u017eet co nejv\u00edce zachycen\u00e9ho vzduchu. M\u00edch\u00e1n\u00ed p\u0159\u00edli\u0161 energicky zp\u016fsobuje, \u017ee se kr\u00e9m pono\u0159\u00ed dovnit\u0159, tak\u017ee va\u0161e zmrzlina je hust\u0161\u00ed a mo\u017en\u00e1 i ledov\u011bj\u0161\u00ed.<\/span><\/p>\n

        Pokud jde o variace, mo\u017enosti s ledem bez stroje na led jsou nekone\u010dn\u00e9! Pro klasickou vanilkovou p\u0159\u00edchu\u0165 vynechte jahodov\u00e9 pyr\u00e9 a do z\u00e1kladu p\u0159idejte extra l\u017ei\u010dku vanilkov\u00e9ho extraktu. Milovn\u00edci \u010dokol\u00e1dy mohou rozpustit 1\/2 \u0161\u00e1lku dobr\u00fdch \u010dokol\u00e1dov\u00fdch lup\u00ednk\u016f a prom\u00edchat sm\u011bs slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka p\u0159ed sm\u00edch\u00e1n\u00edm se \u0161leha\u010dkou, nebo p\u0159es ni m\u016f\u017eete jednodu\u0161e prom\u00edchat 1\/4 \u0161\u00e1lku neslazen\u00e9ho kakaov\u00e9ho pr\u00e1\u0161ku. K\u00e1vov\u00ed fanatici mohou rozpustit 2 l\u017e\u00edce instantn\u00edho pr\u00e1\u0161ku z espressa v 1 l\u017e\u00edci hork\u00e9 vody, nechat vychladnout a pot\u00e9 prom\u00edchat kondenzovan\u00e9 ml\u00e9ko. M\u016f\u017eete tak\u00e9 p\u0159idat p\u0159\u00edsady, jako jsou \u010dokol\u00e1dov\u00e9 lup\u00ednky, nakr\u00e1jen\u00e9 o\u0159echy, kousky su\u0161enek nebo \u010derstv\u00e9 ovoce po sm\u00edch\u00e1n\u00ed z\u00e1kladu a p\u0159edt\u00edm, ne\u017e zmraz\u00edte zmrzlinu. Nicm\u00e9n\u011b, opatrn\u011b je p\u0159idejte, aby se sm\u011bs potopila. Pro ovocn\u00e9 p\u0159\u00edchut\u011b m\u016f\u017eete pou\u017e\u00edt jin\u00e9 \u0161\u0165ouchan\u00e9 ovoce, jako jsou maliny, bor\u016fvky nebo mango, a upravit sladkost podle va\u0161ich p\u0159edstav.<\/span><\/p>\n

        Nezapome\u0148te na texturu! Pro extra bohat\u00fd a kr\u00e9mov\u00fd led se ujist\u011bte, \u017ee va\u0161e slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko je pln\u00e9 tuku. Obsah tuku v\u00fdznamn\u011b p\u0159isp\u00edv\u00e1 k m\u011bkk\u00e9 textu\u0159e. M\u016f\u017eete tak\u00e9 experimentovat s r\u016fzn\u00fdmi extrakty krom\u011b vanilky, jako je mandlov\u00e1, m\u00e1ta peprn\u00e1 nebo dokonce dotek pomeran\u010dov\u00e9 k\u016fry, abyste vytvo\u0159ili jedine\u010dn\u00e9 chu\u0165ov\u00e9 profily. Pokud pl\u00e1nujete ud\u011blat velk\u00e9 mno\u017estv\u00ed pro skupinu, je \u010dasto lep\u0161\u00ed ud\u011blat dv\u011b men\u0161\u00ed porce m\u00edsto jedn\u00e9 velmi velk\u00e9, proto\u017ee klep\u00e1n\u00ed velk\u00e9ho mno\u017estv\u00ed \u0161leha\u010dky m\u016f\u017ee b\u00fdt obt\u00ed\u017en\u00e9. V\u017edy pou\u017e\u00edvejte vzduchot\u011bsnou n\u00e1dobu k zamrznut\u00ed, abyste zabr\u00e1nili tvorb\u011b ledov\u00fdch krystal\u016f na povrchu, co\u017e m\u016f\u017ee zp\u016fsobit, \u017ee v\u00e1\u0161 led je zrnit\u00fd.<\/span><\/p>\n

        Skladujte a oh\u0159\u00edv\u00e1me<\/span><\/h2>\n

        Spr\u00e1vn\u00e9 skladov\u00e1n\u00ed dom\u00e1c\u00ed zmrzliny bez zmrzlinova\u010de je rozhoduj\u00edc\u00ed pro udr\u017een\u00ed kr\u00e9mov\u00e9 textury a zabr\u00e1n\u011bn\u00ed zamrznut\u00ed ohn\u011b. Jakmile je led zcela zmrazen, ujist\u011bte se, \u017ee je ve vzduchot\u011bsn\u00e9m balen\u00ed. Plastov\u00e9 mrazic\u00ed podnosy s dob\u0159e zav\u00edraj\u00edc\u00edmi v\u00ed\u010dky funguj\u00ed perfektn\u011b, nebo m\u016f\u017eete pou\u017e\u00edt dortov\u00fd plech, kter\u00fd dob\u0159e zakryjete v\u00edce vrstvami plastov\u00e9 f\u00f3lie a pot\u00e9 vrstvou hlin\u00edkov\u00e9 f\u00f3lie. Tato dvojit\u00e1 ochrana pom\u00e1h\u00e1 udr\u017eet vzduch a vlhkost, hlavn\u00ed p\u0159\u00ed\u010diny tvorby ledov\u00fdch krystal\u016f. Dom\u00e1c\u00ed zmrzlina bez zmrzlinova\u010de z\u016fstane v mraz\u00e1ku a\u017e 2-3 t\u00fddny. Po t\u00e9to dob\u011b je st\u00e1le bezpe\u010dn\u00e9 j\u00edst, ale textura se m\u016f\u017ee zhor\u0161it a zmrzlina se m\u016f\u017ee st\u00e1t mraziv\u011bj\u0161\u00ed.<\/span><\/p>\n

        Pokud jste p\u0159ipraveni vychutnat si zmrzlinu, je nejlep\u0161\u00ed ji neoh\u0159\u00e1t, proto\u017ee je to mra\u017een\u00fd dezert. D\u016frazn\u011b se v\u0161ak doporu\u010duje, aby byl p\u0159ed pod\u00e1v\u00e1n\u00edm m\u00edrn\u011b rozmra\u017een. Vyjm\u011bte n\u00e1dobu z mraz\u00e1ku a nechte ji na pultu p\u0159i pokojov\u00e9 teplot\u011b asi 5-10 minut. Toto kr\u00e1tk\u00e9 obdob\u00ed rozmrazov\u00e1n\u00ed usnad\u0148uje nab\u00edr\u00e1n\u00ed ledu a posiluje kr\u00e9movou, taj\u00edc\u00ed strukturu. Pokud se ji pokus\u00edte vydr\u00e1pat z mraz\u00e1ku hned, bude to velmi t\u011b\u017ek\u00e9 a obt\u00ed\u017en\u011b se pod\u00e1v\u00e1. Nenech\u00e1vejte ji mimo mraz\u00e1k p\u0159\u00edli\u0161 dlouho, proto\u017ee se rychle roztav\u00ed kv\u016fli vysok\u00e9mu obsahu tuku. Pokud se siln\u011b roztav\u00ed, op\u011btovn\u00e9 zmrazen\u00ed pravd\u011bpodobn\u011b vytvo\u0159\u00ed m\u00e9n\u011b p\u0159\u00edjemnou, ledovou strukturu d\u00edky tvorb\u011b v\u011bt\u0161\u00edch ledov\u00fdch krystal\u016f.<\/span><\/p>\n

        Pokud v\u00e1m po pod\u00e1v\u00e1n\u00ed je\u0161t\u011b zbyla zmrzlina, vra\u0165te n\u00e1dobu co nejd\u0159\u00edve zp\u011bt do mraz\u00e1ku. Nenech\u00e1vejte led p\u0159i pokojov\u00e9 teplot\u011b p\u0159\u00edli\u0161 dlouho, proto\u017ee opakovan\u00e9 rozmrazov\u00e1n\u00ed a op\u011btovn\u00e9 zmrazen\u00ed ovliv\u0148uje kvalitu. Pro nejlep\u0161\u00ed chu\u0165ov\u00fd z\u00e1\u017eitek je nejlep\u0161\u00ed j\u00edst dom\u00e1c\u00ed zmrzlinu bez zmrzlinova\u010de v doporu\u010den\u00e9 dob\u011b skladov\u00e1n\u00ed, tak\u017ee ka\u017ed\u00e1 \u017e\u00e1rovka chutn\u00e1 stejn\u011b dob\u0159e jako prvn\u00ed.<\/span><\/p>\n

        \u010casto kladen\u00e9 ot\u00e1zky<\/span><\/h2>\n

        Pro\u010d je moje zmrzlina, kterou d\u011bl\u00e1m bez zmrzlinova\u010de, ledov\u00e1 m\u00edsto kr\u00e9mov\u00e1?<\/span><\/h3>\n

        Nej\u010dast\u011bj\u0161\u00edmi d\u016fvody pro ledov\u011b studen\u00fd led bez stroje na led nejsou porazit \u0161leha\u010dku nebo p\u0159\u00edli\u0161 m\u00edchat z\u00e1kladnu pot\u00e9, co je \u0161leha\u010dka prob\u00edr\u00e1na. Vzduch absorbovan\u00fd do \u0161leha\u010dky je nezbytn\u00fd pro prevenci velk\u00fdch ledov\u00fdch krystal\u016f. Tak\u00e9 se ujist\u011bte, \u017ee n\u00e1doba je vzduchot\u011bsn\u00e1 v mraz\u00e1ku, aby se zabr\u00e1nilo vniknut\u00ed vlhkosti a tvorb\u011b ledov\u00fdch krystal\u016f.<\/span><\/p>\n

        Mohu pou\u017e\u00edt n\u00edzkotu\u010dn\u00e9 p\u0159\u00edsady na zmrzlinu, kter\u00e1 nemus\u00ed b\u00fdt vyrobena do zmrzlinova\u010de?<\/span><\/h3>\n

        V tomto receptu se nedoporu\u010duje pou\u017e\u00edvat libov\u00e9 alternativy k \u0161leha\u010dce nebo slazen\u00e9mu kondenzovan\u00e9mu ml\u00e9ku. Vysok\u00fd obsah tuku v t\u011bchto slo\u017ek\u00e1ch je nezbytn\u00fd pro z\u00edsk\u00e1n\u00ed kr\u00e9mov\u00e9, hladk\u00e9 textury, ani\u017e byste museli chrlit. Pou\u017eit\u00ed \u0161t\u00edhl\u00fdch variant pravd\u011bpodobn\u011b povede k ledov\u011bj\u0161\u00edmu, m\u00e9n\u011b uspokojiv\u00e9mu ledu.<\/span><\/p>\n

        Jak dlouho trv\u00e1 led, kter\u00fd nen\u00ed t\u0159eba \u0161lehat \u00fapln\u011b zmrzl\u00fd?<\/span><\/h3>\n

        U ledu, kter\u00fd nen\u00ed vyroben ve stroji na led, je obvykle nutn\u00e9 po dobu nejm\u00e9n\u011b 6 hodin zcela zmrazit. Nicm\u00e9n\u011b, pro nejlep\u0161\u00ed v\u00fdsledek a opravdu pevnou konzistenci, je nejlep\u0161\u00ed nechat to v mraz\u00e1ku p\u0159es noc (8-12 hodin). P\u0159esn\u00fd \u010das se m\u016f\u017ee m\u00edrn\u011b li\u0161it v z\u00e1vislosti na teplot\u011b mraz\u00e1ku a velikosti a tvaru z\u00e1sobn\u00edku.<\/span><\/p>\n<\/div>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        \u00davod P\u0159edstavte si sv\u011bt, kde kr\u00e9mov\u00e1, lahodn\u00e1 zmrzlina m\u016f\u017ee b\u00fdt vyrobena jen z n\u011bkolika jednoduch\u00fdch ingredienc\u00ed a mraz\u00e1ku, bez nutnosti…<\/p>\n","protected":false},"author":1,"featured_media":2817,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2816"}],"version-history":[{"count":1,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2816\/revisions"}],"predecessor-version":[{"id":2818,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2816\/revisions\/2818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2817"}],"wp:attachment":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}