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  • Welcome to How To Cook That I am Ann Reardon and today we are making a GIANT Double Caramel

  • MAGNUM Ego ice cream!

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  • The first thing we need to do is make the caramel so that it has time to cool down.

  • The caramel that is inside a Magnum, when you defrost it, it looks like this it's more

  • of a thickened custard texture than a caramel.

  • It doesn't taste very sweet it just has that sort of artificial caramel flavour to it.

  • Because ours is giant we want it to taste amazing so we are going to make an actual

  • caramel.

  • I've done some experiments with different quantities to get a consistency that is spreadable

  • at room temperature and not too hard when it's frozen because we need to be able to

  • cut into it and eat it.

  • It is not quite as dark a colour as the other one but we can just add some caramel colouring

  • to it to get it to the same colour.

  • So to make that what we need some glucose syrup, sugar, cream, milk, white chocolate

  • and more cream.

  • Tip the sugar and the milk ... and the first lot of cream into the saucepan with the glucose

  • syrup.

  • Add a candy thermometer and stir that over high heat.

  • I'll put all the recipe quantities for this on the howtocookthat.net website for you and

  • there is a link to that below.

  • Also on the website you can upload a photo in the comments if you've made something,

  • check out these ones...

  • Brenda made the guitar cake, Mae made the gravity-defying watering can

  • cake, Anne Dirks made the fire engine, Saskia made the dump truck and this Lego police station

  • is by Elena, Enci made the black forrest cake and Michelle made macarons for the first time

  • and they look perfect Michelle.

  • And Joel made the giant Snickers bar, you guys are amazing, you've done such a good

  • job!

  • With the caramel, you want to heat that up to 116 degree C or 240F by which stage it

  • will be thick like this and starting to go brown.

  • Add in the second lot of cream and stir that well.

  • It will take a little while to get those to mix together but as the cream starts to heat

  • up they will combine quite easily.

  • Bring it back up to the boil then switch off the heat and add in the white chocolate.

  • Once it is melted use a whisk to distribute it evenly through the mixture.

  • Pour that hot caramel into a bowl, you can add colour here if you want it to be a deeper

  • colour and then leave that to cool.

  • Now you will need some sort of board to fit your icecream on and make sure it fits in

  • your freezer, really important.

  • And print out your template which you can also find on the website - now you can scale

  • this down if you need to if you've got a smaller freezer.

  • I've covered mine in plastic book covering because ice cream is obviously quite moist

  • and wet so paper is obviously not going to cut it.

  • Place some non-stick baking paper over the top of your template and pour on some melted

  • milk chocolate, spreading it out to the size of the template.

  • Now I am not bother to temper this chocolate because it is going to be frozen, it's not

  • going to be at room temperature so it doesn't matter.

  • Take a large tub of ice cream and place the thickness template over the top, it's showing

  • how thick our icecream needs to be.

  • Use a knife just to cut down the ice cream on both sides of the template so you get a

  • thick slice.

  • Once you have cut 2 of those, run the knife around the outside of your container to loosen

  • it so you can tip out your ice cream out.

  • Repeat that with a second tub of ice cream and place those pieces in a line on a tray.

  • Smooth out the top using a spatula so that it's nice and flat on the top of your icecream.

  • And then add the template on top.

  • Cut off the excess pieces from the top there and add them to the side to fill in any gaps.

  • At this stage the ice cream is quite soft so once you've shaped I want you to put it

  • back in the freezer and dial your freezer down to its coldest setting.

  • And let that go really firm.

  • Flip your chocolate over onto your base board.

  • Position it where you want your ice cream to be, making sure that you're leaving room

  • for the stick at the end.

  • And peel off the baking paper.

  • Add some spoons of that yummy caramel on top.

  • I like salted caramel more than normal caramel so I've actually added a little pinch of salt

  • to mine as well.

  • You don't have to do that, you can just leave it plain, it's up to you.

  • Spread that out so you get a thin layer covering your milk chocolate almost to the edge.

  • On top of that we need a second layer of chocolate because this ice cream has a double shell

  • of chocolate with the caramel in between.

  • For this inside shell I am just using ice magic so we can get it really, really thin.

  • To keep it cold while I am working I have set a tray of ice in the freezer, then I am

  • putting the baseboard over the top of that.

  • This is also a good idea when you are serving it to the table if you're not going to be

  • cutting it straight away, it'll just keep it nice and cold.

  • Grab your ice cream out of the freezer and line up the top and slide it off the tray

  • by pulling back that baking paper underneath the tray as you go so that it just guides

  • it off.

  • Then pour over a whole bottle of ice magic working quickly to spread that out on the

  • top.

  • And then add more to the sides as you go and spread it out.

  • Now at this stage the sides will look a bit messy but don't worry the outside will look

  • perfect.

  • We'll do that using a different method.

  • Place that back in the freezer for about an hour to firm up and then cover the outside

  • with a layer of the yummy salted caramel.

  • Once you've finished with this you're going to need to put it back in the freezer again.

  • Most ice cream shops have a big walk-in freezer that you can work in when you are doing this

  • sort of thing - but we of course don't have one so you just have to put it in the freezer

  • and take it out for short bursts and do the next step and then put it back in the freezer

  • to keep it firm the whole time.

  • I did think about making this out of cake and buttercream and fondant, which would have

  • of course been easier but if you're making something giant you want it to taste like

  • the real thing - not just look like it.

  • Let's make the handle out of white chocolate.

  • White chocolate is a little bit on the pale side so I'm going to add in a little bit of

  • cocoa powder to colour that and stir it through.

  • Put some baking paper over the template and pour the white chocolate over the top.

  • Now we need this fairly thick so don't worry if it goes over the lines, let it just flow

  • bigger than you need and we'll cut it to size in a minute.

  • Add in 2 cake support sticks making sure they are close enough together to be within the

  • narrow part of the handle.

  • Now I know that you might think you only need 1 here but if you only have 1 it's going to

  • flip and turn around, so we need 2 to hold it steady.

  • Add more chocolate on top of those sticks.

  • And then sprinkle it with a little more cocoa powder and spread it across the top to give

  • a wood grain look.

  • Once it is starting to set place the template over the top and and cut out that handle shape.

  • Then just use your knife to add some lines going down the handle so that it looks like

  • it's wood.

  • Once that is completely set, put your template over the ice cream and use it to position

  • the handle.

  • Then place it at the middle of the height of the ice cream and push it into place.

  • Doesn't that just look perfect, it looks like a wooden handle.

  • Now cut a strip of acetate the length of each side of the ice cream and cover that in milk

  • chocolate.

  • Lift up your strip and then wrap it around the side.

  • And if any has run out of the bottom, which will happen as you lift it up, just run your

  • spatula along the bottom of the acetate so it makes it easier to get it off later.

  • Repeat that on the other side and then pour the rest of the chocolate over the top of

  • the ice cream working quickly to spread it out.

  • Now, remember the ice cream underneath is freezing cold of course, so this chocolate

  • is going to set fast.

  • So you don't have much time to spread it out, just give it a few spreads, then leave it

  • because if you try to spread it while it's setting, it's going to look messy.

  • Take a knife and trim off any chocolate that has dripped down over the sides of the acetate.

  • And then, yes you guessed it, put it back in the freezer again for at least 30 minutes.

  • Once you've done that you can just peel off the acetate from around the sides.

  • And that gives you nice, straight neat sides.

  • To take a bite out of it I'm using a donut cutter.

  • Any large round cookie cutter would do, just soak it in some hot water first to make it

  • warm.

  • And would you look at that.

  • Yummm!

  • Looks so good.

  • A white chocolate handle, a double chocolate coat with caramel in between the layers and

  • that vanilla ice cream in the middle.

  • Subscribe to howtocookthat for more crazy sweet creations, click here for more of my

  • videos, make it a great week and I'll see you on Friday.

Welcome to How To Cook That I am Ann Reardon and today we are making a GIANT Double Caramel

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巨無霸雙焦糖雪糕如何烹飪那安-里爾登 (Giant Magnum Double Caramel Icecream Cake How To Cook That Ann Reardon)

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    cathy~ 發佈於 2021 年 01 月 14 日
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