VANILLA AND HAZELNUT CROCK
Vanilla ice cream with crunchy hazelnut variegate
Difficulty level
Vanilla ice cream with crunchy hazelnut variegate
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.
Ingredients
| NOCCIOLATA BIANCA ICE CROCK | To Taste |
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.
