Italian bacio is a classic gelato flavor. I wanted to try condensed milk. I surfed the net and found something but not exatly 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...it sounds like an ad! To prepare it I changed my recipe of bacio ice cream.
One important suggestion for you is not to forget the egg, because egg helps 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
