MAGNUM ICE CREAM

Ingredients:

– 1 can evaporated milk
– 1 can condensed milk
– 1 pack all-purpose cream
– 4 to 5 bars chocolate
– Crushed Almonds( optional)

PREPARATION:

– Prechill 1 pack of all-purpose cream 1 can of condensed milk and 1 can of evaporated milk.

– Pour the chilled 1 pack of all-purpose cream 1 can of condensed milk and 1 can of evaporated milk into the blender and mix vigorously until all ingredients are well blended.
Add crushes almonds if you want & mix well. Set aside for later.

– For the chocolate coating first prepare and use a double boiler to in melting the bar of chocolates.

– Melt 4 to 5 bars of chocolate (for this recipe chose the combination of Milky and Dark flavor of Goya chocolate bar).

– Transfer the melted chocolate to a pastry bag or a squeeze bottle.

– Pour a portion of the melted chocolate in an ice candy plastic bag enough to evenly coat the almost full portion of the bag.

– Use a funnel to pour the ice cream mixture inside of the ice candy bag.

– Squeeze tightly by twisting downward and tie the opening of the ice candy bag to seal the ingredients inside.

-Freeze overnight. Serve for merienda or as dessert after a meal.

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