字幕列表 影片播放 列印英文字幕 Welcome to How To Cook That I am Ann Reardon and today we are making a GIANT Double Caramel MAGNUM Ego ice cream! This week's notification squad shout-out goes to Sarah for your chance at a shout-out subscribe to howtocookthat and press the bell to turn on notifications and put done in the comments for me so I know you have done so. 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.