IRCA | VANILLA AND HAZELNUT CROCK

VANILLA AND HAZELNUT CROCK

Vanilla ice cream with crunchy hazelnut variegate

Difficulty level

Ingredients

White base g 4.000
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 120
TOTAL g 4.120

Preparation

Add JOYPASTE VANIGLIA MADAGASCAR to the white base, mix with a hand blender.
Put in the batch frezer.

Preparation

Extract half of the ice cream and mix with NOCCIOLATA BIANCA ICE CROCK.
Remove the remaining ice cream and put in blast chiller for about 3 minutes.
Pour on the surface of the other NOCCIOLATA BIANCA ICE CROCK.
Decorate the surface with grains of hazelnut or GRAINS OF CRUNCHY.