Homemade magnum ice creams are vanilla ice creams on a stick with a crunchy chocolate outer coating . The inside of the ice creams remains creamy and delicate enough to melt in your mouth, while the chocolate shell makes them even more delicious! They are undoubtedly the favorites of children , who love single-portion ice cream on a stick rather than spoonful ice cream in a cup. With the appropriate molds and a few simple tricks you can prepare magnums like the original ones at home and with genuine ingredients . The trick to obtaining a uniform and perfect chocolate coating is very simple and does not require too much practice. Ice creams on a stick can be stored in the freezer wrapped one by one and ready to be served, they are a special treat for the entire summer season.
Ingredients
- 200 ml of fresh liquid cream
- 100 ml of milk
- 70 g of granulated sugar
- 1 medium egg yolk
- 1/2 vanilla pod or 1/2 teaspoon extract
For coverage
- 200 g of dark chocolate
- 400 g of milk chocolate
- chopped hazelnuts or almonds
Instructions
- Pour the milk into a saucepan, add the sugar, egg yolk and vanilla.
- Heat the mixture over medium heat and when it is about to boil, turn off the heat and let it cool completely.
- Mix vanilla sugar and eggs in the ice cream on a stick recipe
- Place the saucepan in the refrigerator so that it becomes completely cold, meanwhile in a bowl, whip the fresh cream with an electric whisk until it becomes firm and firm.
- Pour the contents of the saucepan into the whipped cream and mix it from bottom to top with a spatula or wooden spoon.
- When the mixture becomes homogeneous, transfer it into the appropriate silicone molds, level it and insert the stick.
- Place the molds in the freezer for at least 4 hours, they must become completely frozen.
- Put the homemade magnum ice cream dough with an easy recipe into the molds
- Remove the ice creams from the mold, place them on a cutting board with a sheet of baking paper and put them back in the freezer.
- In a bowl, melt the dark chocolate in a bain-marie or in the microwave at low speed, until it is shiny and creamy.
- Take one stick at a time from the freezer and pour the chocolate on all sides with a teaspoon, put the ice cream back on the baking paper and in the freezer.
- The trick for a perfect covering is to remove one stick at a time from the freezer and not all together, because as soon as they heat up the chocolate no longer sticks, they must be very cold.
- cover the ice creams on a stick with a shell of dark or milk chocolate and hazelnuts
- Do the same thing with the milk chocolate, you can add the grains either before pouring or after.
Once all the ice creams have been covered, leave them to solidify for 20 minutes in the freezer and they are ready to be served.
