Blend all the ingredients together and bring to boil in a pan.

Blend 200g of milk and 215g Gelato Damare Pro Gelato Ice Cream Base Mix.

Add the mixture to a saucepan and heat gently to 80°C. Constantly stirring with a whisk.

Continue to simmer for 5 minutes.

Remove the mixture from the heat.

Add the remaining 374g of milk and 210g of fresh cream to the previous mix. Blend for 2 minutes all together.

Put the mixture in a sealed container and refrigerate for 24 hours.

Put the mix in the batch freezer or Ice Cream machine.

Using either a wok or frying pan. Heat approx 50ml of olive oil on high heat.

Add Calarmi and cook for 30 seconds on high heat whilst constantly stiring.

Arrange the pecorino and olive sauce on the bottom.

Place the Calamari to the side.

Add the Hazelnut Ice Cream.

Add garnish if you wish. In this recipe we added puffed rice and sprouts.