Giotto ice cream

Name: Giotto ice cream
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1000g

I love these little balls and therefore I absolutely need an ice cream from it.

125g Perfecto-More
665g whole milk 3,5%
170g Giotto
25g sugar
15g Bindemittel Perfecto
pinch of salt
OPTIONAL 8 g cremosa paste Perfecto
If you like, you can add a pack of halved Giotto and additional halved ones as decoration on top or the Giotto Variegato swirl in

Step 1:
Crush the Giotto as finely as possible with a dash of whole milk
Step 2:

Mix the dry ingredients
Step 3:

Heat the dry ingredients, the Giottomix and the whole milk for 10 minutes over a low heat.
Step 4:

Mix the ice cream base on the highest level for two minutes
Step 5:

After cooling, place the ice base in the fridge to mature for 6 hours or overnight
Step 6:

Freeze the ice base with the ice maker or the hand method
Step 7:

If you like, you can add halved Giotto shortly before the end of the freezing process and a few halved ones on top for decoration