Vanilla ice cream with a chocolate touch

Created by

  • Kent Madsen - Callebaut Chef from Scandinavia

“Conching is the process that gives ingredients their full meaning. It causes chocolate to see the light of day for the first time and makes it ready to be part of new wonderful creations.”

Recipe components

Used Callebaut products

Vanilla ice cream

IngredientsPreparation
  • 1l
    3.6% full cream milk
  • 0.6l
    35% cream
  • 40g
    dextrose
  • 112g
    sugar

Boil together.

  • 6g
    neutro 5
  • 112g
    sugar
  • 220g
    egg yolks
  • 1piece(s)
    vanilla

Mix together and add previous mixture at 85°C. Strain and leave to cool
overnight. Pour into ice cream machine, deposit into Magnum mould and
freeze.

Melt together at 35°C and dip ice cream in it.

Tip

You can also use milk and white chocolate. To decorate your Magnum with a logo, pour chocolate onto a transfer
sheet and apply it immediately on the ice cream stick. You can easily brush the surface as well.