JOYCREAM CHOCOBISCOTTO |
1.500g |
milk |
2.250g |
TOTAL |
3.750g |
GELATO CHOCOBISCOTTO
Ingredients
Preparation
Heat the milk at about 50°C, add JOYCREAM CHOCOBISCOTTO, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM CHOCOBISCOTTO.>
IRCA products in the recipe
GELATO
