{"id":155994,"date":"2020-04-29T12:55:26","date_gmt":"2020-04-29T04:55:26","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=155994"},"modified":"2020-04-29T12:56:47","modified_gmt":"2020-04-29T04:56:47","slug":"magnum-recipe","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/magnum-recipe\/","title":{"rendered":"Beat the Heat with Magnum Ice Cream You Can Make at Home!"},"content":{"rendered":"\n

M for MESHEREP!<\/p>\n\n\n\n\n\n\n\n

With the enhanced community quarantine, going to malls and beaches are no longer among the options to cool down in this summer heat. So, as an alternative, why not try cooling down with some ice cream? <\/p>\n\n\n\n

Check out<\/strong>: 6 Easy Ice Coolers to Make for Merienda<\/a><\/pre>\n\n\n\n
If your favorite type of ice cream is a Magnum Bar but as of late, you’re on a tight budget or you can’t find any in the convenience store near you, well, you’re in luck! We’ve found a recipe hack for Magnum Ice Cream you can make at home<\/strong> even if you’re on a tight budget!<\/p>\n\n\n\n
Homemade Magnum Ice Cream<\/h2>\n\n\n\n
by Limau Nipis<\/a><\/p>\n\n\n\n
\"Homemade
Screenshot from Youtube<\/a> | Limau Nipis<\/figcaption><\/figure>\n\n\n\n
Procedure: <\/strong><\/h3>\n\n\n\n
  • 225 ml of dairy whipping cream<\/li>
  • 100 ml of evaporated\/fresh\/UHT milk<\/li>
  • 135 ml of sweetened condensed milk<\/li>
  • 2 cups\/ 250 g of dark or milk chocolate compound<\/li>
  • ice cream plastic bags<\/li>
  • water<\/li>
  • 1 tsp ovalett (optional)<\/li><\/ul>\n\n\n\n
    Instructions: <\/strong><\/h3>\n\n\n\n
    For the chocolate: <\/span><\/h4>\n\n\n\n
    In a pot filled 1\/3 of the way with water, place a small steel bowl\/small pot inside; this is where you’re going to melt your chocolate. <\/p>\n\n\n\n
    Then, place all of you chocolate in the small steel bowl and melt it over medium heat.<\/p>\n\n\n\n
    Note<\/strong>: The water underneath the bowl may be boiling at this point. Please use oven mitts\/kitchen mittens if you plan on touching the steel bowl. <\/pre>\n\n\n
    <\/p>\n\n\n
    Continue stirring the chocolate until it melts completely. Once it does, turn off the stove, set the chocolate aside, and let it cool completely. <\/p>\n\n\n\n
    For the ice cream: <\/span><\/h4>\n\n\n\n
    In a blender, combine the dairy whipping cream, sweetened condensed milk, evaporated\/fresh\/UHT milk, and ovalett. <\/p>\n\n\n\n
    Blend the mixture for 2 minutes. <\/p>\n\n\n\n
    Note: <\/strong>You may also use a mixer to whip the mixture. <\/pre>\n\n\n
    <\/p>\n\n\n
    Assembly:<\/span><\/h4>\n\n\n\n
    First, pour the melted chocolate into a piping bag or plastic if you don’t have a piping bag. <\/p>\n\n\n\n
    Squeeze some chocolate inside the ice cream plastic bags – not too much because you’re going to spread the chocolate. <\/p>\n\n\n\n
    Spread the chocolate inside the ice cream plastic bag by laying it flat on a surface and pushing the chocolate from the entrance all the way to the bottom of the plastic bag. <\/p>\n\n\n\n
    Once the plastic bag is “coated” , using a funnel, pour the ice cream mixture into the bag until it’s filled. Don’t forget to leave some space for the knot you will make to seal the bag. <\/p>\n\n\n\n
    Seal the bag well with a knot and freeze overnight. <\/p>\n\n\n\n
    Enjoy on a hot summer afternoon!<\/p>\n\n\n\n
    Struggling with written down instructions? Here’s a video of how to make homemade magnum ice cream. <\/p>\n\n\n\n
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