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| Ice cream base | 1.000 gr | |
| Delipaste Nonna FABBRI | 30 gr | |
| Delipaste Biscotti FABBRI | 40 gr | |
| Chocolate Couverture Essential 54 VELICHE™ GOURMET | 350 gr | |
| Milk 3,5% ELLE & VIRE | 200 gr | |
Melt the chocolate couverture and mix with the remaining Ingredients. Add this mixture to the icecream base and freeze in the icecream machine.
Decoration: With Variegato Nutty Hazelnut FABBRI and marshmallows, prepared ahead according to the recipe below.
Marshmallows
| Sugar | 100 gr | |
| Water | 45 gr | |
| Invert sugar UNIGLAD | 80 gr | |
| Gelatine powder | 14 gr | |
| Lime juice | 60 gr | |
| Invert sugar UNIGLAD | 60 gr | |
Dissolve the gelatine powder in ice cold water. Boil the sugar with the water and the first amount of invert sugar to 110ºC (prepare syrup). Then add the lime juice, the gelatine mix, the second amount of invert sugar and the syrup. Beat in the mixer for 15 minutes and spread the mixture on a silicone pad, already sprinkled with corn flour.