Directions
Since the sunny summer days have started, you certainly don’t want to miss the opportunity of homemade Magnum Ice Cream. This sweet chocolate-rich delight can be your go-to decadent recipe. Covered with rich layer of chocolate, soft and smooth on the inside and crunchy on the outside with chopped roasted hazelnuts. This ice cream is prepared from only 4 ingredients, and from one dose you will have 7 ice creams, depending on the size of the molds you use.
Ingredients
120 grams of whole milk
150 grams of dark chocolate
40 grams of sugar
240 grams of heavy cream
1/2 teaspoon of salt
Place the milk, chocolate, salt and sugar in a glass bowl and place the bowl over a pot of boiling water to melt all the ingredients. With occasional mixing, after all the ingredients are combined, add the whipped heavy cream. For a nicer volume of the mixture, let the melted chocolate cool a little, then add the heavy cream to it. Transfer the entire mixture to a plastic bag for easier filling the molds. If using plastic molds, tap the molds to get rid of the bubbles inside and place them in the freezer for at least 8 hours. You can place the molds in hot water for a short 30 seconds to a minute after taking them out of the freezer, and leave them at room temperature until they come out the molds. Do not force them to take them out of mold so as not to break them, but try to take them firstly off the walls of the mold with light movements. Place the prepared ice creams on baking paper and return them to the refrigerator for another hour before covering them with chocolate.
If you use silicone molds, this procedure will be easier for you and you won’t put them back in the freezer before dipping them into melted chocolate because you will immediately take them out and cover with chocolate.
To cover 7 ice creams, you need 200 to 250 grams of melted chocolate. Add 2 tablespoons of coconut oil in the melted chocolate and transfer the melted chocolate to a glass so that you can cover them more easily and evenly with a thin layer. After pouring, immediately add chopped roasted hazelnuts or pistachios so that they can stick. Optionally, you can cover them twice with the melted chocolate.
Leave them in the refrigerator for ten minutes before tasting.
Keep in the fridge this sweet chocolate treat and enjoy when you need!
