John Myers
Ingredients for 1 servings:
- 300 ml cream, 30%
- 200 ml condensed milk, 10%
- 100 ml cream yogurt, 10%
- 45 g tahini
- 1 tsp vanilla paste or 1 packet of vanilla sugar
- 100 g sugar
- 50 g glucose
- 30 g skimmed milk powder
- 8 g inulin (can also be omitted)
- 50 g spread (Nudossi or similar)
- 15 g cream
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes
creamy, delicious, nutty ice cream from the ice cream maker
Combine all ingredients for the ice cream mixture in a blender or with a hand blender and then add to the ice cream maker. The inulin can be omitted, but it makes the ice cream even creamier. Just before the ice cream is ready, stir the Nudossi and cream with a fork until smooth. Transfer the finished ice cream to a freezer container, alternating layers with a thin layer of the Nudossi swirl, and stir the mixture roughly into streaks with a fork. Chill in the freezer for at least 1 hour. 1 serving yields approximately 835 g of ice cream mixture + 65 g of swirl.
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