Homemade Magnum: Vanilla and Caramel Ice Cream Bar Without an Ice Cream Maker

How to Make Delicious and Indulgent Ice Cream Without Using an Ice Cream Maker or Other Machines? You Only Need Good, Natural Ingredients and a Little Creativity!
Homemade ice cream is always a tasty and wholesome solution, but often the idea is abandoned due to the lack of necessary tools. For this reason, pastry chef Alice Martini offers you a way to prepare ice cream sandwiches, popsicles, cups, and tubs without using an ice cream maker or other complex equipment in this course.
For this ice cream, the preparations increase: English cream, vanilla semifreddo, lightly salted caramel, and milk chocolate glaze with hazelnut crumbs. However, to reproduce one of the most iconic ice creams ever, you can make a little extra effort!
It is important to respect the cooling times because this ice cream, once ready, is completely immersed in the hot chocolate and hazelnut glaze. For this stage, it is essential that the popsicle is well frozen. But no worries, the pastry chef will explain all the steps to achieve an impeccable result.
00:16 INTRODUCTION AND INGREDIENTS
00:36 ENGLISH CREAM
03:50 VANILLA ICE CREAM
06:16 CARAMEL
11:18 "ROCHER" CHOCOLATE AND HAZELNUT GLAZE
12:03 ASSEMBLY
READ THE COMPLETE RECIPE 👇
Servings: 10-12 ice creams
Preparation time: 1 hour and 10 min
Rest time: 12 hours in the freezer
For the English cream:
Milk, 100 g
Fresh cream, 100 g
Egg yolk, 40 g
Sugar, 20 g
Vanilla, 1 pod
For the caramel:
Sugar, 150 g
Cream, 120 g
Butter, 30 g
Salt
Vanilla, 1 pod
For the vanilla ice cream:
Italian meringue, 200 g
Fresh cream, 250 g
English cream
For the chocolate and hazelnut glaze:
Milk chocolate, 400 g
Cocoa butter, 70 g
Hazelnut crumbs, 80 g
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