We begin the preparation of these rich Magnum ice creams with thermomix, adding milk, cream, sugar, program. 8 minutes / Temperature 80° / Speed 2.
Once mixed the cream and sugar let cool completely.
When the cream is cold, pour the tablespoons of vanilla sugar, program. 5 seconds / Speed 2.
Remove the vanilla cream from the thermomix glass and pour it into a container with a freezable lid.
Cover well and freeze for at least 8 hours (can be all night).
After 8 hours or the next day, whichever is the case, remove it from the freezer and let it rest for 10 minutes.
Cut the ice cream into small pieces and add them to the thermomix glass, program. 15 seconds / Speed 9.
Then program again. 40 seconds / Speed 5.
To shape it into Magnum Ice Cream, pour the mixture into ice cream popsicle moulds and in turn insert a wooden ice cream stick into each mould.
Freeze the popsicles for 4 hours. A few minutes before the 4 hours of refrigeration of the popsicles, prepare the chocolate coating.
Pour in the thermomix glass the pieces of chocolate to grind, program. 8 seconds / Speed 7.
When the chocolate is granulated program. 3 minutes / Temperature 50° / Speed 3.
Then add the cocoa butter and program. 3 minutes / Temperature 50° / Speed 3.
This melted chocolate should have a thick consistency, pour it into a tall glass to be able to submerge each pallet. Submerge each pallet and place it on a stand or tray and refrigerate again with about 30 minutes of refrigeration is enough to harden the layer of chocolate.
And with this you get delicious homemade Magnum Ice Cream with thermomix.
Magnum ice cream with thermomix
Amount Per Serving:
% Daily Value*
Total Fat68.71 g
Saturated Fat 42.03 g
Total Carbohydrate95.8 g
Dietary Fiber 2.95 g
Sugars 91.32 g
Vitamin A 63.47 %
Vitamin C 0.83 %
Calcium 23.9 %
Iron 9.26 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.