IRCA | JOYCREMINO DELICROCK

Ingredients

White base g 3.000
PASTA NOCCIOLA g 240
TOTAL g 3.240
NOCCIOLATA ICE CROCK qb A piacere

Preparation

Add the PASTA NOCCIOLA 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 NOCCIOLATA ICE CROCK.
Decorate the surface with CRUNCHY BEADS, whole hazelnuts and chopped hazelnuts.