Magnum-style ice cream bars
Ice cream on a stick coated in chocolate, with that thin shell that cracks at the first bite. The coating is what makes it a real magnum, and the temperature you dip it at decides whether it comes out like paper or like armour.
This one gains a lot from a long ageing: let it mature cold for up to 72 h. The vanilla pod keeps infusing in the cold and the flavour rounds out and deepens.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 pasos · follow the order for the best result
Chef's notes
- ·Use good Bourbon vanilla pods: the result depends directly on the aroma you start with.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream sepa mejor — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And envejece mejor: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
La textura
perfecta
Por fuera cruje y por dentro sigue cremosa: esa es toda la gracia. El grosor del baño depende de la temperatura a la que mojes el helado, así que eliges entre una capa de papel que se rompe sola o una coraza que hay que morder.
Todo sobre este
magnum-style ice cream bars
Vanilla ice cream is the backbone of any artisan gelato shop. Its apparent simplicity hides the challenge of striking a perfect balance between purity, creaminess and body. This recipe uses good Bourbon pods for a natural vanilla and that characteristic speckling of black dots, the sign of a proper extraction.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
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