lngredients
- 183g of whole milk
- 260g mineral water
- 60g skimmed milk powder (SMP)
- 88g Invert sugar
- 15g Sugar (Sucrose)
- 4g Ice cream stabiliser
- 15g egg yolk
- 75g roasted Piedmont Hazelnut Paste (sugar free)
Preparation
Hazelnut ice cream, passed through the Rowzer Plus between shortbread biscuits