Mix Quenelle and fresh cream. Amalgamate by hand in order to achieve a well melted powder and without lumps. Mix in the kitchen aid in order to achieve an average texture.
Softly incorporate the Chestnut paste.
Fill in the specific ice cream trays by layers with Ciocco Pandis soaked with Gianduiotto Liqueur.
Variegate with Chestnut Cream and decorate with dark chocolate chips.
Stabilize in blast chiller.
