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Magnum liquorice

Magnum liquorice

Magnum liquorice

PT30M

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1
To make the ice cream bring the milk to a simmer. Chop the liquorice and dissolve it in the warm milk. Blitz in a blender
  • 650ml of full-fat milk
  • 2 liquorice sticks
2
Put 85g of caster sugar in a pan and melt over a low heat. Keep heating until it turns a dark brown caramel. Add the hot cream to stop it cooking any further. Add to the liquorice milk
  • 85g of caster sugar
  • 65ml of double cream
3
Heat to 30°C, add the milk powder and diamant 50 and bring to the boil for 2 minutes. Pour over the yolks, stirring all the time and cook to 86°C
  • 9g of milk powder
  • 12.5g of diamante 50
  • 130g of pasteurised egg yolk
4
Cool the mixture in an ice bain-marie. When cold, blitz for 1 minute in a blender and leave to maturate overnight
5
Blitz again before churning for 1 minute. Spoon into a piping bag. Pipe the ice cream onto a frozen tray covered with silicone paper using a 2cm diameter nozzle. Freeze until hard
6
For the chocolate coating, heat the oven to 160°C/gas mark 2. Roast the hazelnuts until golden, which should take about 8 minutes. Blitz in a blender
  • 50g of whole blanched hazelnuts
7
Sieve through a coarse sieve to get rid of all the excess powder as this will thicken the chocolate. Weigh to make sure you have 50g
8
Leave to cool. Melt the chocolate and cocoa butter over a bain-marie and stir to combine. Mix in the hazelnuts and keep warm
  • 200g of milk chocolate
  • 20g of cocoa butter
9
Cut the frozen lengths of ice cream into 3cm long pieces, and push a bamboo stick into each. Keep frozen so they don’t melt
10
Dip each one in the hazelnut and milk chocolate mixture and allow the chocolate to set. Store in a container in the freezer until needed

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Ingredients

Metric

Imperial

Ice cream

  • 650ml of full-fat milk
  • 2 liquorice sticks
  • 85g of caster sugar
  • 65ml of double cream
  • 9g of milk powder
  • 12g of diamante 50
  • 130g of pasteurised egg yolk

To plate

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Magnum liquorice

 
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