Fruit Cocktail with Banana Ice Cream

1. for the ice cream, cut the bananas into pieces and sprinkle on the spot with the juice of one lemon. Add honey, powdered sugar and vanilla sugar. Blend everything together with a hand blender and cook for half an hour in the refrigerator.

Add the egg whites, salt and whipped cream to the banana mixture, whisk again, fill into the ice cream maker and freeze for 20-25 minutes. Transfer the ice cream to a freezing mold and place in the freezer.

For the cocktail, blanch (scald) the peaches with hot water, remove the skin and cut into small pieces. Cut the papayas in half lengthwise and scoop out the seeds. Remove the flesh from the peel and cut into pieces. Mash the fruit pieces with the juice and nectar. 4.

Add the milk and 8 scoops of banana ice cream (about 400 ml) to the fruit puree form and beat everything together repeatedly for a short time.

Fill the cocktail into long drink glasses. Add a few ice cubes and garnish the cocktail with an orange slice and lemon balm.

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