Recipe of Magnum ice cream popsicle

Join me and let's see how to make Magnum ice cream popsicle

Instructions:

Step 1
• For a better one, you should pre-refrigerate the heavy cream for one hour.
Step 2
• One of the best secrets kept by ice cream makers is to also refrigerate the bowl where it will be whipped, as well as the mixer rods.
Step 3
• You can also place the container containing the heavy cream, inside another container with cubed ice, while whipping the cream.
Step 4
• Whisk the heavy cream gently for 3 minutes.
Step 5
• Add the icing sugar and vanilla essence, beat for 3 more minutes until firm.
Step 6
• Fill the cream into the popsicle molds, inserting a wooden stick into each of them.
Step 7
• Freeze for 2 hours.
Step 8
• Melt the chocolate, either in a water bath or in the microwave, at intervals that are short enough so that it does not burn and empty it into a tall, narrow glass.
Step 9
• Carefully unmold the pallets and roll on both sides over the chopped almonds.
Step 10
• Place the popsicle sprinkled with almonds in the glass with melted chocolate.
Step 11
• It must be a very fast process because otherwise it will be covered with a very thick layer.
Step 12
• Freeze the popsicles again, at least one hour before consumption.
Step 13
• Popsicle molds do not need to be used again