Hazelnut gelato

• 2 kg Plain base
200 g Delipaste Creamy Hazelnut Italia
• 60 g invert sugar
• 200 g milk

Gianduione gelato

• 2 kg Plain base
• 260 g Delipaste Gianduione
• 260 g milk

Prepare the Gianduione gelato. Mix the plain base with the Delipaste Gianduione and the milk. Churn. Then prepare the Hazelnut gelato. Mix the plain base with the Delipaste Creamy Hazelnut Italia, the milk and the dextrose. Churn. To make the Cremino gelato, layer the two types of gelato in this order: Gianduione gelato, Nutty Hazelnut and Cocoa, Hazelnut gelato, Nutty Hazelnut and Cocoa, Gianduione gelato. Complete the tub by smoothing the top layer and topping with Nutty Hazelnut and Cocoa.