IRCA | STRACCIATELLA EXPRESS

Ingredients

JOYBASE EXPRESS g 1500
JOYGELATO CHEPANNA g 70
milk g 1500
liquid cream g 500

Preparation

Blend all ingredients together.

Pour the mixture into a batch freezer and leave until the preparation is complete.

Preparation

Take out some gelato, sprinkle with melted Joycouverture extra choc dark.

Stir with a spatula in order to breake the crystallised chocolate into small irregular pieces and to incorporate them into the gelato.

Add the remaining gelato and repeat this step once more in order to create a stracciatella effect.

Recipe created for you by Davide Angei

Gelato maker