INSTRUCTIONS
Add the pinch of salt then gradually pour in the sweetened condensed milk and the mango puree. Mix gently using a whisk or a spatula.
Fill the popsicle molds or other of your choice. Add sticks and place the ice creams in the freezer overnight or for at least 12 hours (for easy unmolding).
The rock icing
Roast the pecans in the oven for 12 minutes at 150°C (fan-assisted). Leave to cool completely before crushing.
Melt the chocolate in a bain-marie, once the chocolate is melted add the grape seed oil and mix.
Add the crushed roasted pecans and mix.
Leave to cool (around 30°C) before icing the magnums.
The filling
Remove the magnums from the freezer and dip them in the rocher glaze immediately. Set aside on a dish covered with baking paper and then place them in the freezer for about 30 minutes.
Melt the Zephyr caramel chocolate in a bain-marie. Let cool before putting it in a piping bag and making streaks on the frozen magnums. Leave in the freezer for 10 minutes.
Remove the magnums from the freezer. Leave them at room temperature for 5 to 10 minutes before tasting them, so that they are nice and creamy.
NOTES
Homemade ice cream without a magnum ice cream maker can be kept in the freezer for 3 months.
ADVERTISEMENT
