Summer is here and the culinary blogger “Turbigo gourmandises”
brings you a Provencal ice cream: homemade calisson ice cream.
Temps de préparation :
30 min
Temps de cuisson :
600 min
Quantité :
4 personnes
Ingrédients
- 1 jar calisson cream
- 1 tin of unsweetened condensed milk (410 g)
- 1 tbsp orange flower water
- 3 calissons
Ce qu’il vous faut
Réalisation
The day before, stir the calisson cream, orange flower water and condensed milk together and place in fridge.
Cut the 3 calissons into little pieces.
Put the cream prepared the day before and the pieces of calisson into an ice cream maker.
Churn until the ice cream has set.
You can eat the ice cream straight away or keep in the freezer.