Winter is officially here, which means it’s the perfect time for cosy and delicious food! Our Comfort Cooking collection is full of amazing books with seasonal recipes from expert foodies like Julia Busuttil Nishimura, Josh Niland and more. Today we’re featuring a recipe for all those Magnum ice cream lovers out there: a Giant Magnum Ego ice cream cake by Ann Reardon from her new cookbook, How to Cook That: Crazy Sweet Creations.
Happy cooking!
Giant Magnum Ego
Serves: 40 to 75 people, depending on how giant the servings are!
Is there any better way to celebrate a really big milestone in someone’s life than by recreating a huge, 15 pound (7 kg), double chocolate-coated caramel Magnum Ego? The world’s most popular ice cream is about to get supersized!
Ingredients
Soft Caramel
2 cups (670 g / 23.6 oz) glucose syrup
or light corn syrup
2 cups ( 500 mL / 17 fl oz) heavy cream
(35 percent fat)
1 cup (250 mL / 8.4 fl oz) milk
3 cups (650 g / 23 oz) sugar
Additional 2 cups (400 mL/ 13.5 fl oz) heavy cream (35 percent fat)
14 oz (400 g) white chocolate
Brown, orange, and yellow food
Ice Cream and Chocolate Coating
2 ¾ gallons (10 litres) vanilla ice cream
4 pounds (1.8 kg) milk chocolate
2 bottles Ice Magic or Magic Shell chocolate topping
Ice Cream Stick
21.2 oz (600 g) white chocolate
3 tablespoons unsweetened cocoa powder
Equipment
Ice cream template (available to download below), covered in clear contact paper
Two 12-inch (30 cm) cake-support sticks
Candy thermometer
2 board, 26 x 11 inch (65 x 26 cm)
Brownie pan (or a large shallow pan), two thirds full of water, freeze to make a tray of ice
Acetate or thin bendy plastic
Method
Soft Caramel
Combine the glucose syrup, 2 cups of cream, milk, and sugar in a pan. Stir over high heat until the sugar dissolves. Continue to heat, stirring occasionally until it reaches 116°C (241°F), by which stage it will be thickened and a light golden brown color.
Add the additional cream and stir until combined. Bring the mixture back up to 104°C (219°F). Remove from the heat and add in the white chocolate. Wait 60 seconds for it to melt, then whisk until smooth. Add food coloring to make it a deeper brown color if desired. Pour into a heatproof bowl and leave for several hours to cool and thicken.
Ice Cream Stick
Heat your white chocolate in the microwave for 60 seconds on high, stir, and repeat in 30-second bursts, stirring each time until melted. Mix in 2 tablespoons of cocoa powder.
Place the template (see page 182) on the counter and cover in baking paper. Pour on half of the chocolate and cover the area of the ice cream stick. The stick needs to be quite thick, so allow it to flow a little beyond the size shown on the template. Lay the two cake-support sticks onto the chocolate so they run the length of the handle and stick out 10 cm (4 inches) beyond the flat end. Pour the rest of the white chocolate over the top to cover the sticks. Sprinkle with a little more cocoa powder, then spread gently with an offset spatula to flatten the top and slightly mix in the cocoa powder. Once it is starting to set, place the template on top and cut around the shape of the ice cream stick. Remove the template; then, using the tip of the knife, run down the stick in a wavy wood grain pattern. Place the chocolate stick in the fridge.
Construction
Place 1.3 pounds (600 g) of milk chocolate into a bowl, microwave for 60 seconds on high, and stir, then microwave 30 seconds and stir again. Continue with 30-second bursts followed by stirring until melted.
Place the template onto one of the boards and cover with a sheet of baking paper. Pour milk chocolate over the top and spread it out into a smooth layer just beyond the edge of the template. Pull the template out from underneath the baking paper. Once the chocolate starts to set, put the template on top and cut around it. Now set it aside.
Take your tubs of ice cream out of the freezer and cut slices the width of the “thickness guide” on the template. Put a piece of baking paper over the second board and line the ice cream chunks up next to each other.
—How to Cook That: Crazy Sweet Creations by Ann Reardon (Mango Media) is out now.
How to Cook That
Crazy Sweet Creations
Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations.
An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through...
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