Vanilla ice cream with a chocolate touch

“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.”

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1 l

3.6% full cream milk
0.6 l

35% cream
40 g

dextrose
112 g

sugar

Boil together.

6 g

neutro 5
112 g

sugar
220 g

egg yolks
1 piece(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.

500 g

Callebaut 70-30-38
100 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

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

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.