Ice Cream – Nectarine and Mint Ice Cream on Chocolate Egg Liqueur Ice Cream

Cut the washed nectarines and mint leaves into small pieces and mix well with the natural yoghurt and sugar in a blender. I put 4 tablespoons into my rosette molds. Since I originally only wanted to make one type of ice cream and decided to use the egg liqueur chocolate ice cream base at short notice, I filled the rest of the ice cream into my heart shape ... 😉 The ice cream molds for several hours (preferably overnight) in the Put the freezer.

When the nectarine and mint ice cream is frozen, the buttermilk + egg liqueur + cocoa powder are mixed with a mixer and poured into the rosette molds. Then put the mold in the freezer for a few more hours.

The ice cream should be taken out of the freezer about 20-30 minutes before consumption.