Italian bacio is a classic gelato flavor. I wanted to try condensed milk. I surfed the net and found something but not exactly what I wanted, so my backup plan was to create my own recipe.
And it was a great idea...a super creamy and super delicious ice-cream! To prepare it, I changed my usual recipe of bacio ice cream.
Top tip: do not forget to add an egg, because eggs help your gelato to be creamy enough to be served.
And you can eat everything you see. The cup is a wafer lined with dark chocolate.
Heat milk, condensed milk and baci on a low heat and stop before chocolate melts completely. Whisk the egg and the sugar (incorporate the sugar a little at a time). Keep on mixing.
Put it in the fridge and leave to cool for at least 4 hours. After that, take the mixture and incorporate the fresh unwhipped cream. Then work it in the gelato machine for the required amount of time.
Source: Federica in cucina
