For the base Place the whole milk 3.5%, half the sugar and dextrose in the pasteurizer and begin the pasteurization process. When the temperature reaches 45 ° C, add the powdered milk powder, the rest of the sugar and the coagulant Base PANNA 100 FC, after mixing them together to allow them to homogenise better with milk. After the pasteurization and the cooling process is started, add dairy cream  Lowitz 36% to 45 ° C.

Mounting

When our base is ready we take the base and place in Base Nerobiscotto and Strawberry Fruit Paste and mix well with a hand mixer. Then place the mixture on the ice cream maker and frost. When ready, place it in an ice cream bass and decorate with Nerobiscotto Delicious Variegate and fresh strawberries.