| Ice cream base | 1.000 gr |
| Delipaste Nonna FABBRI | 55 gr |
| Milk 3,5% ELLE & VIRE | 50 gr |
Mix all the ingredients together and freeze in the icecream machine.
For the crumble with Cake Base Plain DAWN:
| Cake Base Plain DAWN | 1.000 gr |
| Butter Bretagne 82% CANDIA | 400 gr |
Mix the two ingredients and spread the mixture on a baking tray, lined with non-stick baking paper. Bake in fan oven at 160-170ºC for about 8 minutes.
Allow the crumble to cool down before use.
Decoration: With Variegato Nutty Cereal White FABBRI & Crumble (ready, as described above).
