You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
Mix all the ingredients together and blend well with an immersion blender.
Let it maturate at 39°F (4ºC) for about 6 hours.
Churn it and keep in the freezer at 5°F (-15°C).
Discover more recipes
RASPBERRY INSPIRATION ICE CREAM BAR
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE2 steps
ALMOND INSPIRATION SWIRL ICE CREAM RECIPE
Made with ALMOND INSPIRATION7 steps
Gianduja Budino, Fior di Latte Gelato
Made with Extra Bitter 61%6 steps