680 gr of milk
120 gr of full cream
200 gr of sugar
30 gr of dextrose (grapes sugar)
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.