Banana ice cream

Name: Banana ice cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 medium-sized bananas; 7-10 Tbsp juice of 1/2 lemon; 4 packages Vanillin sugar; 150 g Cream-Yoghurt; 20 g ground hazelnuts; 1 Nectarine; 7-10 Tbsp Cinnamon; 7-10 Tbsp Hazelnut leaves and lemon balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 medium-sized bananas
7-10 Tbsp juice of 1/2 lemon
4 packages Vanillin sugar
150 g Cream-Yoghurt
20 g ground hazelnuts
1 Nectarine
7-10 Tbsp Cinnamon
7-10 Tbsp Hazelnut leaves and lemon balm

Directions

1
Cut 2 bananas into large pieces. Place in a bowl, add lemon juice and vanilla sugar. Puree with the cutting stick of the hand mixer. Add yoghurt and hazelnuts and mix well.
2
Pour into a metal bowl and leave to set in the freezer for 2-3 hours. Stir well with a whisk about every 1/2 hour to keep the mixture creamy. Cut the nectarine into slices and the rest of the banana into slices.
3
Form ice cream into balls and arrange on plates with the fruit. Sprinkle with cinnamon and hazelnut leaves. Decorate with lemon balm.