IRCA | JOYCREMINO CHOCOBISCOTTO

Ingredients

White base g 3.000
JOYPASTE BISCOTTO g 120-150
TOTAL g 3.120-3.150
JOYCREAM CHOCOBISCOTTO qb

Preparation

Add the JOYPASTE BISCOTTO to the white base, mix with a hand 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 JOYCREAM CHOCOBISCOTTO and decorate the surface with cookies.