Summer is here and the culinary blogger “Turbigo gourmandises”
brings you a Provencal ice cream: homemade calisson ice cream.
A recipe from TURBIGO GOURMANDISES
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.
WHAT YOU NEED