GiOTTO Momenti Danish butter biscuit

Name: GiOTTO Momenti Danish butter biscuit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1000

In addition to the classic GiOTTO Hazelnut, there are always GiOTTO Momenti in stores. GiOTTO Momenti is inspired by delicious pastries and biscuits from all over the world. Here I used the version of Danish shortbread, rounded off of course with the shortbread ice cream paste and some butter 😋

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Ingredients

dry ingredients
14 g Perfecto Bindemittel
117 g Eis-Perfecto PLUS
a pinch of salt
further ingredients
155g Giotto Danish butter biscuit
637 g milk
9 g butter
20g buttercream paste
47 g cream 30%

Preparation

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.–
Mix the ice cream base on the highest level for two minutes.
Step 4:
Now stir in the cream.
Step 5:
Once cool, place the ice base in the fridge to mature for 6 hours or overnight.–
Freeze the ice base using the ice maker or the hand method.
Step 6:
If necessary, before the end of the freezing process, add halved or quartered Giotto and place a few on top of the finished ice cream for decoration.