Ingredients:

• PinoPinguino 2 Kg
• Whole milk (or water*) 2 L

Procedure:

1. mix PinoPinguino and milk with a whisk or electric mixer until the mixture is well combined and homogeneous;
2. process in the batch freezer;
3. pull the gelato out directly in the pan;
4. garnish to taste and place the pan in the showcase.

Try it with: PinoPinguino Classic, Almond, Bianco (White), Lemon, Pistachio Nero* (Black) we suggest using water