Ingredients for 4 portions:
- 320 g of creme cuisine
- 330 g of Zigante pear jam with black truffle
- 4 pieces of egg yolks
- 3,2 dcl of milk
- 120 g of sugar
Make a mix of sugar, cuisine creme, egg yolks and pear jam with black truffle in order to make all ingredients well united. Turn the ice machine to cool, add the mixture and leave it on for a while to make the ice cream. When the ice cream is ready, put it into a plastic box and leave it for 4/5 hours in the freezer. Serve with minced hazelnuts, mint leaves and pear jam with black truffle.
Enjoy Your special ice cream!
