Creamy Chocolate-Nut Eskimo

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

If you don't have praline, add ground nuts at the end of freezing, making sure to toast them beforehand. When using nut paste (like nut butter) instead of praline, take 30 grams of paste and add 20 grams of sugar to the main recipe. The thickness of the glaze depends on the type and quality of chocolate. If the glaze flows poorly and forms a thick layer, add some butter. If, on the contrary, it is too liquid, you need to add more chocolate. Adjust the thickness and proportions as needed.

Ingredients

3.2% Milk - 13 fl oz
Cream 22% - 15 fl oz
Sugar - 5.6 oz
Agar-Agar - 0.1 oz
Water - 3 fl oz
Cocoa Powder - 0.7 oz
Praline - 1.8 oz
Nuts - 2.3 oz
Butter - 7.1 oz
Chocolate - 4.8 oz

Step by Step guide

Step 1

Prepare the ice cream. To do this, mix the sugar and cocoa powder, gradually adding the milk. Add the cream, previously dissolved with the praline. Heat the mixture to a temperature of 60 °C while stirring constantly.

Step 2

Pour the agar into a small saucepan and, stirring, heat it until boiling. Boil for one minute until the granules are completely dissolved. Add a little of the hot cream mixture to the agar, stir, and then pour it back into the saucepan.

Step 3

Mix well and let it cool, stirring constantly. Once completely cooled, place it in the refrigerator for 4 hours.

Step 4

Toast the nuts, peel them, and chop them coarsely. Strain the ice cream mixture, pour it into the ice cream maker, and freeze for 40 minutes. Finally, add the chopped nuts.

Step 5

Scoop the soft ice cream into popsicle molds, insert the sticks, and place them in the freezer to harden.

Step 6

Prepare the chocolate glaze. Melt the butter, add the chocolate, and stir until you achieve a smooth and glossy mixture. Pour the glaze into a narrow container for easier dipping. Dip the ice cream molds in warm water and remove the popsicles. Submerge the ice cream in the glaze; if the ice cream is cold, it will freeze quickly and become matte.