Ragusano cheese ice-cream with chocolate shortbread

Corrado Assenza


1 l of fresh whole milk from cow's grazed in the meadows of the Iblei Mountains
150 g of Mario Candido Ragusalat Ragusano
75 g of orange blossom honey
200 g of sugar
50 g of dextrose
8 g of carob seed flour
80 g of Caffè Sicilia extra virgin olive oil and chocolate shortbread



Grate the Ragusano after eliminating the rind and add it to the rest of the ingredients.
Blend everything using a hand blender and then stir.
Roughly crumble the shortbread and stir into the ice-cream using a spatula.
Serve immediately.