John Myers
Ice Cream – Nectarine and Mint Ice Cream on Chocolate Egg Liqueur Ice Cream
The perfect ice cream – nectarine and mint ice cream on chocolate egg liqueur ice cream recipe with a picture and simple step-by-step instructions.
- Nectarine MINT ICE CREAM
- 3 Nectarines
- 250 g Natural yoghurt
- 6 leaves Mint fresh
- 1 tsp Sugar
- Chocolate EGG LIQUOR ICE CREAM
- 200 g Buttermilk
- 2 tbsp Advocaat
- 2 tbsp Cocoa powder
- 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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