Magnum's signature snap comes from tempering chocolate to exactly 88°F before dipping—skip that step and you get soggy, dull-cracking shells instead.
Homemade Magnum Ice Cream
Indulge in the creamy delight of your very own homemade Magnum ice cream, a treat that outshines anything from the store! With rich chocolate coating and a velvety vanilla center, this dessert is made using simple ingredients like fresh cream and high-quality chocolate. Get ready to impress your taste buds and elevate your dessert game with this easy-to-follow recipe!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
The Story
This Franco-Italian lovechild traces back to Unilever's 1989 Italian Magnum launch, built on techniques French patissiers perfected in 1960s Lyon—crème anglaise custard bases meeting industrial chocolate-dipping methods pioneered in Turin's confectionery houses, proving that a posh ice lolly is really just French culinary science wearing an Italian marketing suit, smuggled into British freezers by clever Dutch conglomerate thinking.
Regional Twist
In Piedmont's hazelnut-obsessed Alba region, they'd swap your fruits secs concassés for pure toasted hazelnuts and stir hazelnut paste straight into the dark chocolate coating, turning this into a proper gianduja-style Magnum that would make Lyon's custard purists weep into their crème liquide.
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 40 gr d’huile de pépins de raisins (1.41 oz)
🥛Dairy & Eggs(4)
- 140 g de jaunes d’œufs (environ 7 jaunes) (4.94 oz)
- 250 g de crème liquide entière (minimum 30 % MG) (8.82 oz)
- 30 g de lait en poudre (1.06 oz)
- 500 g de lait entier (17.6 oz)
🫙Pantry Staples(4)
- une poignée de fruits secs concassésoptional
- 250 gr de chocolat noir (8.82 oz)
- 110 g de sucre (0.55 cup)
- 1 ou 2 belles gousses de vanille
📦Other(1)
- 40 gr de glucose (1.41 oz)
Nutrition (per serving)
Calories
531
Protein
9g
Carbs
40g
Fat
37g
👨🍳 Instructions
- 1
Open and scrape the vanilla bean, place it in a saucepan with the milk and cream, and add the used bean.
- 2
Add glucose, heat the mixture, and let it infuse covered for at least 30 minutes.
- 3
In a bowl, mix the egg yolks with sugar and milk powder.
- 4
After 30 minutes, strain the infused liquid, remove the vanilla beans, and reheat to prepare the custard.
- 5
Pour part of the mixture over the egg yolk mixture, whisk well, return to the saucepan, and cook to 82°C.
- 6
Once thickened, transfer to a container, cover with plastic wrap, and refrigerate for 24 hours.
- 7
After 24 hours, churn the mixture in an ice cream maker for about 45 minutes to an hour until it reaches the desired texture.
- 8
Fill silicone molds with the ice cream using a piping bag, insert sticks, and smooth the top.
- 9
Freeze the molds and cover with plastic wrap to avoid freezer odors.
- 10
For the chocolate coating, melt dark chocolate in a double boiler, add neutral oil, and cool to about 35°C.
- 11
Dip the frozen ice creams into the chocolate coating, let excess drip off, and place on parchment paper to set.
- 12
Optionally, sprinkle with chopped nuts before the chocolate sets.
💡 Pro Tips
- ✓Cook your custard base to exactly 82°C and hold for 1-2 minutes because this temperature denatures egg proteins enough to pasteurize (eliminating salmonella) while preventing curdling, which occurs above 85°C due to excessive protein coagulation.timing82°C for 1-2 minutes
- ✓Add 40g glucose to your base because its hygroscopic properties lower the freezing point by ~0.5°C per 10g, preventing rock-hard ice crystals and creating a smoother texture with smaller crystal formation (below 50 microns).ingredient40g glucose
- ✓Refrigerate your churned ice cream base for exactly 24 hours before churning because this allows fat globules to crystallize and stabilizes the emulsion, reducing overrun (air incorporation) from 30% to 15-18%, creating denser, creamier ice cream than immediate churning.timing24 hours
- ✓Temper your chocolate coating by combining 250g dark chocolate with 40g grapeseed oil at a 6:1 ratio because the oil reduces cocoa butter viscosity by ~40%, allowing thin shell formation (1-2mm) that snaps cleanly without requiring traditional tempering.ingredient6:1 chocolate-to-oil ratio
- ✓Churn for 45-60 minutes at -18°C to -22°C because this freezing window allows controlled ice crystal nucleation while incorporating 20-25% overrun; below -18°C the mixture freezes too rapidly creating large crystals (>100 microns), above -22°C you get excessive air pockets.timing45-60 minutes at -18°C to -22°C
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Magnum's signature snap comes from tempering chocolate to exactly 88°F before dipping—skip that step and you get soggy, dull-cracking shells instead.
Homemade Magnum Ice Cream
Indulge in the creamy delight of your very own homemade Magnum ice cream, a treat that outshines anything from the store! With rich chocolate coating and a velvety vanilla center, this dessert is made using simple ingredients like fresh cream and high-quality chocolate. Get ready to impress your taste buds and elevate your dessert game with this easy-to-follow recipe!
The Story
This Franco-Italian lovechild traces back to Unilever's 1989 Italian Magnum launch, built on techniques French patissiers perfected in 1960s Lyon—crème anglaise custard bases meeting industrial chocolate-dipping methods pioneered in Turin's confectionery houses, proving that a posh ice lolly is really just French culinary science wearing an Italian marketing suit, smuggled into British freezers by clever Dutch conglomerate thinking.
Regional Twist
In Piedmont's hazelnut-obsessed Alba region, they'd swap your fruits secs concassés for pure toasted hazelnuts and stir hazelnut paste straight into the dark chocolate coating, turning this into a proper gianduja-style Magnum that would make Lyon's custard purists weep into their crème liquide.
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 40 gr d’huile de pépins de raisins (1.41 oz)
🥛Dairy & Eggs(4)
- 140 g de jaunes d’œufs (environ 7 jaunes) (4.94 oz)
- 250 g de crème liquide entière (minimum 30 % MG) (8.82 oz)
- 30 g de lait en poudre (1.06 oz)
- 500 g de lait entier (17.6 oz)
🫙Pantry Staples(4)
- une poignée de fruits secs concassésoptional
- 250 gr de chocolat noir (8.82 oz)
- 110 g de sucre (0.55 cup)
- 1 ou 2 belles gousses de vanille
📦Other(1)
- 40 gr de glucose (1.41 oz)
Nutrition (per serving)
Calories
531
Protein
9g
Carbs
40g
Fat
37g
👨🍳 Instructions
- 1
Open and scrape the vanilla bean, place it in a saucepan with the milk and cream, and add the used bean.
- 2
Add glucose, heat the mixture, and let it infuse covered for at least 30 minutes.
- 3
In a bowl, mix the egg yolks with sugar and milk powder.
- 4
After 30 minutes, strain the infused liquid, remove the vanilla beans, and reheat to prepare the custard.
- 5
Pour part of the mixture over the egg yolk mixture, whisk well, return to the saucepan, and cook to 82°C.
- 6
Once thickened, transfer to a container, cover with plastic wrap, and refrigerate for 24 hours.
- 7
After 24 hours, churn the mixture in an ice cream maker for about 45 minutes to an hour until it reaches the desired texture.
- 8
Fill silicone molds with the ice cream using a piping bag, insert sticks, and smooth the top.
- 9
Freeze the molds and cover with plastic wrap to avoid freezer odors.
- 10
For the chocolate coating, melt dark chocolate in a double boiler, add neutral oil, and cool to about 35°C.
- 11
Dip the frozen ice creams into the chocolate coating, let excess drip off, and place on parchment paper to set.
- 12
Optionally, sprinkle with chopped nuts before the chocolate sets.
💡 Pro Tips
- ✓Cook your custard base to exactly 82°C and hold for 1-2 minutes because this temperature denatures egg proteins enough to pasteurize (eliminating salmonella) while preventing curdling, which occurs above 85°C due to excessive protein coagulation.timing82°C for 1-2 minutes
- ✓Add 40g glucose to your base because its hygroscopic properties lower the freezing point by ~0.5°C per 10g, preventing rock-hard ice crystals and creating a smoother texture with smaller crystal formation (below 50 microns).ingredient40g glucose
- ✓Refrigerate your churned ice cream base for exactly 24 hours before churning because this allows fat globules to crystallize and stabilizes the emulsion, reducing overrun (air incorporation) from 30% to 15-18%, creating denser, creamier ice cream than immediate churning.timing24 hours
- ✓Temper your chocolate coating by combining 250g dark chocolate with 40g grapeseed oil at a 6:1 ratio because the oil reduces cocoa butter viscosity by ~40%, allowing thin shell formation (1-2mm) that snaps cleanly without requiring traditional tempering.ingredient6:1 chocolate-to-oil ratio
- ✓Churn for 45-60 minutes at -18°C to -22°C because this freezing window allows controlled ice crystal nucleation while incorporating 20-25% overrun; below -18°C the mixture freezes too rapidly creating large crystals (>100 microns), above -22°C you get excessive air pockets.timing45-60 minutes at -18°C to -22°C