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Ingredients

White base g 4.000
JOYPASTE PERA g 240
TOTAL g 4.240

Preparation

Add JOYPASTE PERA to the white base, mix with a hand blender.
Put in the batch frezer.

Ingredients

NOCCIOLATA ICE CROCK To Taste

Preparation

Extract half of the ice cream and mix with NOCCIOLATA ICE CROCK.
Remove the remaining ice cream and put in blast chiller for about 3 minutes.
Pour over the surface of the other NOCCIOLATA ICE CROCK.
Decorate the surface with hazelnut grains.