The preparation of the yogurt requires the use of pasteurized bovine milk which is boiled, before the addition of the bacterial culture. Acidification, progressive cooling and transfer into an airtight container are then carried out.
The production of homemade ice cream must be fresh, daily, with a mixture of milk, or cream, few sugars and various flavors of fruit, yogurt, hazelnuts, etc.
Real specialities are ice cream with ricotta and honey, or ricotta figs and rum, or freshly picked berries and warmed with little sugar. Another idea is to combine it with a cooked wine sauce.