RASPBERRY MAGNUM ICE CREAM - HOME MADE | ASMR

Cakeshare, my raspberry magnum ice cream recipe! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
If you liked the video subscribe, share and let me know in the comments what you think, thanks to your feedback you will help me improve. Don't forget to write me which cakes you would like to see in the next videos.
Instagram profile: www.instagram....
Facebook profile: / cakeshare
MAGNUM ICE CREAM WITH RASPBERRY:
2 egg yolks
150g milk
50g sugar
1g salt
130g fresh cream
80g raspberry pulp
COVERAGE:
300g ruby ​​chocolate
35g cocoa butter
DOSES FOR: 8/9 SMALL MAGNUM ICE CREAMS
SILICONE MOLD FOR ICE CREAM
N.B: here we are with another version of homemade ice cream without ice cream maker, this time I chose a fruit-based flavor. Let me know in the comments what you think !!
The preparation is very simple, you will only have to pay attention to the cooking of the custard (yolk, sugar, milk). The temperature should not exceed 85 degrees or lumps could form and the yolk taste would be unpleasant.
Before adding the raspberry pulp and whipped cream, make sure that the custard is cold from the fridge, otherwise the mixture would not have the correct structure and could even separate.
As always, standing times are essential to obtain a good result, leave the ice creams in the freezer for at least 12 hours before glazing them with ruby ​​chocolate. Try not to heat the chocolate too much because it may not adhere properly to the ice cream, if this happens apply a second glaze so as to increase the thickness of the chocolate. Keep the ice creams in the freezer in a container with a lid !!
EXPERIMENT AND HAVE FUN !!
#gelato #rampone #asmr #cakeshare