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| Ice cream base | 1.000 gr |
| Delipaste Salted Butter Caramel FABBRI | 60 gr |
| Milk 3,5% ELLE & VIRE | 50 gr |
Mix all the ingredients together and freeze in the icecream machine.
For the milk chocolate couverture ripples:
| Milk Chocolate Couverture Intense 35 VELICHE™ GOURMET | 1.000 gr |
| Cocoa butter | 100 gr |
| Salt | 5 gr |
Melt the chocolate couverture and add the cocoa butter and the salt. Mix well so as to blend the ingredients. Application temperature: 35ºC
Decoration: With milk chocolate couverture ripples (prepared as described above).