This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing.

Level:: Difficult

1.6 oz

gelatin leaves
1.1 lb

Callebaut CW2
1 beans(s)

vanilla

Add together.

7.1 oz

water
1.0 lb

sugar
1.1 lb

glucose syrup DE 60
12.3 oz

condensed milk

Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles.