Pico Balla ice cream

Mix milk and Pico Balla and warm up at about 80 Crad

keep warm until everything has dissolved well, approx. 5 minutes in between, please have a look

Meanwhile, weigh and mix the dry ingredients

The edge of the milk mixture is now left over from the Pico Balla, please give it out, ideally put it through a sieve - I did not use these remains of Pico Balla in the ice cream

Let the base cool down a bit

Add the dry ingredients and mix for 2 minutes

then add the cream and mix for about 10 seconds

Cool down the finished ice base in a water bath then let it mature for at least 1 hour in the refrigerator

Freeze with the ice cream maker or hand method

Freeze the ice for 24 hours and then enjoy