Milk Magnum: A Creamy Frozen Delight
Indulge your senses with a homemade frozen treat that’s sure to become a favorite – the Milk Magnum. This creamy, decadent dessert combines the richness of milk and cream with the smooth sweetness of white chocolate, condensed milk, and sugar. The result is a luscious ice cream bar that rivals any store-bought luxury ice cream brand. Here’s how you can create this delightful indulgence right in your own kitchen.
Ingredients:
- 250 grams of milk
- 2 egg yolks
- 40 grams of powdered milk
- 40 grams of condensed milk
- 40 grams of sugar
- 40 grams of white chocolate
- 250 grams of cream
Preparation:
- Mixing the Base: Begin by taking a large mixing bowl and combining the milk, egg yolks, powdered milk, condensed milk, and sugar. Whisk these together for a few seconds until they are well integrated. The key is to ensure that the mixture is smooth and the sugar has begun to dissolve.
- Cooking the Custard: Pour the mixture into a saucepan and place it over medium heat. While continuously stirring, cook the mixture until it thickens into a custard-like consistency. This process is crucial as it not only thickens the mixture but also cooks the egg yolks, ensuring the base of your ice cream is safe to eat and has a rich, smooth texture.
- Adding Chocolate: Once you’ve removed the saucepan from the heat, let the custard cool for a short while. Then, add the white chocolate into the warm custard and stir until the chocolate is completely melted. The warmth from the custard will melt the chocolate, infusing the mixture with its creamy, cocoa-buttery goodness.
- Chilling the Mixture: Before proceeding, it’s essential to chill the custard. Transfer the mixture to the refrigerator and let it cool thoroughly. This step is vital for the perfect texture of the ice cream.
- Whipping the Cream: In a separate bowl, whip the cream until it forms soft peaks. This will add lightness and airiness to your Milk Magnum, giving it that signature ice cream texture.
- Combining Creams: Once the custard has cooled and the cream is whipped, gently fold the cream into the custard. Be careful to not overmix, as you want to keep the air in the whipped cream intact.
- Filling the Molds: Take your ice cream molds and fill them with the final mixture. If you don’t have ice cream molds, you can use small cups or any other mold you prefer.
- Freezing: The hardest part of the process is waiting. Place the molds in the freezer and leave them for at least 10 hours. This will ensure that your Milk Magnums are completely set and ready to be enjoyed.
Once frozen, you can dip your Milk Magnums in melted chocolate to create a hard shell, or enjoy them as they are – either way, they’re a perfect way to cool down on a hot day or as a decadent after-dinner treat. Making Milk Magnum at home allows you to enjoy a gourmet dessert without stepping out to the ice cream parlor. So, go ahead, give this recipe a try and enjoy a delightful, creamy escape.
