Add the GIANDUJA PASTE 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 first layer; spread a layer of JOYCREAM WAFERNUT NOIR, already prepared in the batch freezer. Place another layer of ice cream and put into the batch freezer. Spread about one centimeter of JOYCREAM WAFERNUT NOIR. Decorate the surface with small wafer squares, Reno gianduia curls and chopped hazelnuts.
