How to make Pomazankove Maslo and Spaghettieis?

Pomazankove Maslo

Spaghettieis

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

100

Coconut shreds, Orange juice, Softened Vanilla ice cream, Strawberries, Sugar, Whipped cream, White chocolate shavings

Blender, Potato ricer, Sundae cups

15- 20 minutes

45.00 °F

3- 5 days

How is Pomazankove Maslo and Spaghettieis made?

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