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Buche de Noel ice ceam
Preparation : 30 min
Cooking : 0 min
Total time : 30 min Rest : 0 min
10 people
600 g crème anglaise or custard
395 g condensed milk
120 g roasted hazelnuts, crushed
50 g glace cherries, finely chopped
50 g glace pear, finely chopped
0.3 glace orange, finely chopped
20 g fresh strawberries
20 g fresh raspberries
1 mint leaves
1 tbsp Dusting of icing sugar
Associated products
RECIPE STEPS
1Place the crème anglaise/custard and condensed milk into the MAGIMIX GELATO EXPERT and run the machine on the ICE CREAM programme.
2After 25 minutes, pause the programme and add the nuts and glace fruit. Continue the programme until completed (approximately 10 minutes total).
3Serve immediately with the garnish topped by a light dusting of icing sugar or cover and place in the freezer until serving.
RECIPE BY DAVID BITTON FOR MAGIMIX GELATO EXPERT
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