IRCA | JOYCREMINO BELLE HELENE

Ingredients

White base g 3.000
JOYPASTE PERA g 180
TOTAL g 3.180
NOCCIOLATA ICE qb

Preparation

Add the JOYPASTE PEAR to the white base, mix with a and blender and put into the batch freezer. Put the ice cream in the ice cream pan forming a smooth surface and put into the blast freezer. Spread about one centimeter of NOCCIOLATA ICE. Decorate the surface with hazelnut grains or Pistachio grains.