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| Ice cream base | 1.000 gr |
| Delipaste Gianduia FABBRI | 120 gr |
| Invert sugar UNIGLAD | 30 gr |
| Milk 3,5% ELLE & VIRE | 50 gr |
Mix all the ingredients together and freeze in the icecream machine.
Decoration: Mix 1.000 gr Variegato Nutty Nero FABBRI & 300 gr Delice Crispy Flakes DELUXE LINE.