Homemade Magnum Ice CreamCourse: Frozen
You no longer have to go to the store for your favorite ice cream, because now you can easily make it at home.
ice cream sticks
500 ml of milk
2 tablespoons sugar
60 g corn starch
1 tablespoon vanilla extract
100 g of white chocolate
100 g of Greek yogurt
- For topping:
300 g dark chocolate (can also be milk)
Pour milk, corn starch, vanilla, sugar into the sherpa, and stir. Cook until thickened, then add white chocolate.
Stir and add Greek yogurt. Again, mix everything well and pour into a milk tetra pack that you have previously washed a little and cut off the top.
Use a scalpel or a thinner knife to make a small incision on the narrow side of the tetra pack and place the sticks.
Cover with foil and leave in the freezer overnight.
- For the topping:
Melt the chocolate and add the chopped almonds. Allow cooling slightly.
Use a knife to cut the tetra pack between the sticks and remove the excess so that you get ice cream on the stick.
Then dip in the chocolate and put in the freezer for another half hour.