Add TENDER DESSERT/TENDER MIX to the cream and whip in a planetary mixer. Add the hazenut paste and mix. With a pastry bag, fill the special silicone moulds for ice-cream on a stick by half and place a small amount of NOCCIOLATA ICE in the center. Close with the hazelnut soft ice-cream and insert the stick. Put into the blast freezer and bring to a temperature of -40°C. Remove quickly from the moulds and cover with JOYCOUVERTURE GIANDUIOTTO previously heated to 35°C. Decorate the surface as you wish.