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Makes 12 ice cream bars
Machine used and recommended by the École Gourmet: Magimix Gelato
Recipe Step by Step
GUANAJA 70% CHOCOLATE AND MILK ICE CREAM
390g Whole milk
20g Dry milk (0% or 1% fat)
35g Caster sugar
35g Glucose powder
25g Acacia honey
6g Whipping cream 35%
90g GUANAJA 70% chocolate
3g Combined stabiliser
At 30°C, add three-quarters of the sugar as well as the
glucose powder and honey.
Once the mixture has reached 35°C, add the cream.
At 45°C, complete the mix by adding the remaining sugar combined with the stabiliser.
Combine with the melted GUANAJA 70% in three batches while mixing with a hand blender.
Pasteurise at 85°C for 2 minutes then quickly cool the mixture in the
refrigerator. Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.
Tip: Place the container which will house the pasteurised ice cream
in the freezer a few hours before use. This will lower its temperature
PRALINE ICED MOUSSE
115g 50% Almond & Hazelnut Praliné
80g Whole milk
65g Glucose syrup
45g Egg yolks
45g Caster sugar
130g Whipping cream 35%
Mix the egg yolks with the sugar. Combine the glucose and hot milk mixture with the yolk and sugar mixture. Cook at 84°C.
Pour this crème anglaise onto the praliné and vigorously stir with a spatula. Mix using a hand blender.
Finally, cool the mixture back down to 35°C then carefully add the whipped cream.
105g Caster sugar
105g Glucose syrup
85g Whipping cream 35%
85g Sweetened condensed milk
the cream and glucose.
Deglaze the caramel with the hot liquid and bring the mixture to the boil. Store the caramel in the refrigerator overnight.
125g Salted peanuts
50g Caster sugar
Vigorously stir the whole mixture continuously until a powdery
film of sugar forms around the nuts.
Place the mix on a tray in the refrigerator to cool down.
*The candying step should be performed on a low heat to prevent
the mix from caramelising.
GUANAJA 70% CRUNCHY COATING
700g GUANAJA 70% chocolate
70g Grape seed oil
190g Candied salted peanuts
Melt the GUANAJA 70% chocolate at 45°C and add the oil and
peanuts. Stir thoroughly and use immediately.
Assembly and finishing
Make the praliné iced mousse and pour 30g into each mould.
Freeze mould for 3 hours. Insert the popsicle
sticks into each mould and pipe 15g of caramel sauce onto the praliné iced mousse.
Freeze for another 3 hours. Churn the GUANAJA 70% chocolate and milk ice cream. Pipe 40g of it into each mould, onto the caramel, and spread out using a small angled spatula.
Freeze for another 3 hours before coating with crunchy coating.
Freeze again to allow the ice cream to set. Serve and enjoy!