Ice Cream - Nectarine and Mint Ice Cream on Chocolate Egg Liqueur Ice Cream
Servings: 6 people
- 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.
Serving: 100g | Calories: 98kcal | Carbohydrates: 9.3g | Protein: 5.2g | Fat: 3.3g