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.
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