Magnum Chicken

A creamy textured ice cream made with milk and liquid cream, covered with a thick and crunchy layer of chocolate.
dessert

Yield: 4 items

Ingredients
Servings
6
Measurement units

Ingredients

  • 110 mlmilk
  • 90 mlliquid cream 35%
  • 60 gsugar
  • 4 egg yolks
  • 8 ggelatin powder
  • 1 beinavanilla

Topping

  • 150 gmilk couverture chocolate
  • 50 gcocoa butter Mycrvo
  • MOTLLOS for chickens

Ingredients

  • wooden sticks for popsicles
Nutritional Information

Per items

Yield: 4 items

Calories
361 kcal
Protein
6.2 g
Fat
25.7 g
Carbohydrates
26.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Motllos for Chicken

  1. In a pot, scald the milk, cream, and vanilla bean, split lengthwise, until it begins to boil. This should take about 8-10 minutes over medium heat.
  2. Gradually pour the hot mixture over the yolks, stirring constantly to prevent coagulation. If necessary, return the mixture to low heat, stirring constantly until it reaches a temperature of 82ºC, which should take about 5-7 minutes.
  3. Allow the crème anglaise to cool to room temperature for about 30 minutes, keeping the vanilla bean inside to infuse more flavor.
  4. Once the crème is completely cooled, remove the vanilla bean. Then, blend the crème anglaise with Instangel powdered gelatin until no lumps remain, ensuring the mixture is well combined.
  5. Semi-whip the cream until you achieve a soft and airy texture. Fold it into the crème using gentle, enveloping motions until fully integrated, without losing volume.
  6. Pour the mixture into the popsicle molds, ensuring they are well-filled. Insert the stick into each mold and place them in the freezer for about 6 hours, or until they are completely frozen.

To make the chocolate coating

  1. Melt the chocolate in a bain-marie, ensuring the temperature remains at 45ºC. It is important to prevent any water from entering the chocolate container to avoid it from seizing.
  2. Incorporate the Mycryo cocoa butter while gently stirring. This step will ensure a smoother texture of the milk chocolate, allowing for a thinner and crunchier final coating.
  3. Add the chopped almonds to the chocolate and mix well until fully integrated.
  4. Dip the frozen ice cream into the chocolate, ensuring it is completely covered up to the stick. Wait a minute for the chocolate to crystallize before storing the ice cream in a well-sealed container in the freezer until ready to consume.
Original recipe
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    Magnum Chicken | The Catalan Table