Hazelnut Ice-cream
Artisan
Restaurateur
Ingredients
625 g Water
80 g Sugar
50 g Dextrose
100 g Procrema 100 Cold/Hot Natur
20 g Liquid Glycerin
375 g Roasted hazelnut pure paste
1 g Salt
Mix all the ingredients together and blend well. Let it maturate at 4ºC for about 6 hours. Churn it and keep in the freezer.
