It’s summer, it is hot……If you love ice creams and chocolate, this recipe is dedicated to you.
I love ice creams, but I my favorite is the classic milk ice cream bars dipped in a thin layer of dark chocolate.
Smooth, creamy, homemade ice cream bars are perfect for a hot summer’s day.
Easy for making ahead and having at hand in the freezer!
Dark chocolate dipped milk ice cream bars
Ingredients
Milk ice cream mixture
- 1.5 cups + 2 tbsp (385 g) whole fat milk
- 2/3 cup (160 g) whipping cream
- 1 tbsp + 1 tsp (30 g) glucose/corn syrup, 40 De
- 1/4 cup less 1 tsp (70 g) sweetened condensed milk
- 2 tbsp (20 g) non fat dry milk powder
- 5 tbsp (75 g) superfine granulated sugar
- 2.25 g carob bean gum
- Seeds from 1 vanilla pod
Chocolate dipping
- 8 oz (225 g) dark chocolate, 72%
- 5.5 oz (150 g) cocoa butter
Instructions
Milk ice cream mixture
In a mixing bowl, combine with a whisk all the powders and vanilla seeds.
In a medium saucepan, heat vanilla pod milk, cream, glucose and condensed milk until 105F - 40°C.
Remove the pod and gradually pour the liquids over the powders and combine with a whisk.
Blend the mixture with a hand blender.
Transfer the mixture into the saucepan and cook, stirring constantly, until 181F - 83°C.
Out of the heat, blend the mixture with a hand blender.
Chill the mixture quickly, place in an airtight container and refrigerate for about 12/24 hours.
According to the instructions of your ice cream maker, pour the batter inside and prepare a creamy ice cream.
With a spoon, fill the popsicle molds up to halfway, put the sticks in the moulds, cover with other ice cream, smooth the surface and freeze for at least 24 hours.
Chocolate dipping
Melt separately the chocolate and cocoa butter.
Combine and mix with a spatula.
To assemble
Remove the ice creams from the moulds and freeze for a further 15 minutes.
Transfer the dipping into a jug and when it has reached about 95F - 35°C, dip the ice creams.
Drain the chocolate excess of and freeze once again for a few minutes before enjoying.
0 Comments