Magnum Raspberry
Raspberry and chocolate are one of the most iconic dessert pairings, combining the refreshing fruity taste with the bittersweet notes of rich dark chocolate. Magnum Raspberry ice cream offers a truly premium dessert experience that is easy to make at home. The crunchy outer layer of chocolate provides a perfect contrast to the soft, fruity interior. If you love raspberry and chocolate treats, you definitely have to try this ice cream!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Wash the raspberries, then purée them in a blender until smooth.
2
Strain the raspberry purée through a fine-mesh sieve to remove the seeds.
3
In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over low heat, stirring until the sugar is completely dissolved.
4
In a separate bowl, whisk the egg yolks. Gradually add a little of the hot milk mixture to the yolks, tempering the eggs.
5
Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly (about 5 minutes).
6
Remove from heat, stir in the vanilla extract and raspberry purée, and let cool completely.
7
Pour the mixture into an ice cream maker and process according to the manufacturer's instructions until creamy.
8
If you don't have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes to prevent ice crystals from forming.
9
Once the ice cream is fully frozen (after about 4-5 hours of freezing), prepare the chocolate coating.
10
Melt the dark chocolate over a double boiler, then stir in the coconut oil to create a smooth and fluid coating.
11
Dip the ice cream scoops into the chocolate, then place them on a baking sheet lined with parchment paper. Return to the freezer for 10 minutes to allow the coating to harden.
12
Before serving, let the ice cream stand at room temperature for a few minutes so the chocolate isn't too hard.
