Ingredients:
680 gr of milk
120 gr of full cream
200 gr of sugar
30 gr of dextrose (grapes sugar)
1 yolk
40 gr of farina "bona" (typical product of Ticino)
Pasteurize all the ingredients, except the farina "bona", at 85°C.
Le it cool down. Add the farina "bona" with a whisk.
Put in the ice-cream freezer.
Recipe of Silvano and Ilario.