GiOTTO Cookies and Cream

Name: GiOTTO Cookies and Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1000

In addition to the classic GiOTTO Hazelnut, GiOTTO Momenti is occasionally available in stores. GiOTTO Momenti is inspired by delicious pastries and cookies from around the world. Here, I used the Cookies & Cream version and topped it off with cookie ice cream and a little cocoa. 😋

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Ingredients

dry ingredients
14 gr Perfecto Bindemittel
118 gr Eis-Perfecto PLUS
5 g baking cocoa
a pinch of salt
further ingredients
151g Giotto Cookies & Cream
643 g milk
20 g cookie ice cream paste
47 g condensed milk 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, the whole milk and the condensed milk over a low heat for 10 minutes.
Step 4:
Mix the ice cream base on the highest level for two minutes.
Step 5:
Once cool, place the ice cream base in the fridge to mature for 6 hours or overnight.
Step 6:
Freeze the ice base using the ice maker or the hand method.
Step 7:
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.