Recipe for Magnum Ice Cream Magnum is a well-known ice cream brand that is prized for both its decadent chocolate coating and robust flavour.
Making your own Magnum-style ice cream bars can be a satisfying and enjoyable do-it-yourself hobby, even though you can readily buy them from supermarkets. To fit your palate, you can alter the flavours, select your preferred kind of chocolate, and add interesting toppings. This is a how-to instruction for making gourmet ice cream bars at home.
Components of the Ice Cream:
- Two cups of heavy cream
- One cup of whole milk
- 3/4 cup of sugar
- Vanilla One tablespoon of extract (or one vanilla bean’s seeds for a stronger flavour)
- Salt: A small amount
Regarding the coating of chocolate:
- 16 ounces of premium chocolate (dark, milk, or white, depending on preference)
- Two teaspoons of coconut oil (which helps thin the chocolate and adds a lovely snap when frozen)
Optional topping:
- Chopped Nuts (almonds, pistachios, etc.)
- Sprinkles Crushed Cookies or Candy Pieces with Sea Salt
Step 1: Get the Base Mix for the Ice Cream Ready
- Components: Beat the heavy cream, milk, sugar, vanilla extract, and a little amount of salt in a big bowl until the sugar is completely dissolved.
- Work up the ice cream. After adding the mixture to your ice cream maker, churn it as directed by the manufacturer until the consistency of soft serve is achieved. If you do not own an ice cream maker, you can transfer the mixture into a shallow pan and freeze it until it becomes hard, stirring every half an hour to break up any ice crystals.
- Fill Moulds: Transfer the softened or churned ice cream into the silicone moulds using a spoon. After inserting the sticks, freeze for four to six hours or overnight, or until totally solid.
Step 2: Get the coating ready for chocolate:
- Melt Chocolate: Using a double boiler or the microwave, chop the chocolate and melt it with the coconut oil, swirling often to make sure everything is smooth.
Step 3: Ice Cream Bars Unmold and Dip
- Take the ice cream bars out of the moulds to unmold them. If required, briefly submerge the moulds’ exterior in warm water to loosen the bars.
- Dip in Chocolate: Make sure every ice cream bar is fully covered by dipping it into the melted chocolate. Allow the initial layer to cure slightly before dipping again to create a thicker shell.
- Add Toppings: Before the chocolate hardens, immediately after dipping, sprinkle on your preferred toppings.
Step 4: Refreeze
Set the Chocolate: Lay the bars coated in chocolate on a baking sheet lined with parchment paper. Freeze for 15 to 30 minutes, or until the chocolate is solid.
Step 5: Present or Keep
- Serve: You can either eat your homemade Magnum-style ice cream bars immediately away or store them individually in plastic wrap.
- Store: For up to one month, store the ice cream bars in the freezer in an airtight container or firmly wrapped.
In summary
Making your own Magnum ice cream bars gives you countless options for flavours and toppings. These handcrafted ice cream bars provide an opulent retreat into creamy, crunchy joy, whether they are served for a special occasion or just as a treat for you. Savour the procedure and the delectable outcome!