0 of 6 steps completed
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1
Make the base
Whip the well-chilled cream to soft peaks, then fold in the condensed milk and vanilla, working from the bottom up: you’ll have a smooth cream that won’t form ice crystals in the freezer.
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2
Fill the moulds
Divide the cream between 8 ice-lolly moulds, tap them gently on the worktop to release any air bubbles and insert the sticks. Freeze for at least 5 hours, ideally overnight.
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3
Melt the Laica Chocolate Blocks
Chop the Laica Milk and White Chocolate Blocks and melt them in two separate bowls over a bain-marie, with a tablespoon of vegetable oil in each: the oil keeps the coating fluid and crisp. Leave to cool to 30–32 °C.
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4
Unmould the sticks
Run the moulds under lukewarm water for a few seconds and pull out the sticks with one firm movement. Set them on a tray in the freezer while you prepare the rest: they need to be ice-cold.
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5
Coat
Dip each stick into the melted chocolate — half in milk, half in white, or one first and then a drizzle of the other for a marbled effect. On ice-cold ice cream the coating sets in a matter of seconds.
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6
Decorate and serve
Sprinkle straight away with the chopped hazelnuts, before the coating has fully set. Serve immediately or keep the sticks in the freezer, well separated, for up to a week.
Tip from the lab
The secret to that crisp “snap” is temperature: the Laica Milk and White Chocolate Blocks should be melted gently and used at 30–32 °C on ice cream fresh from the freezer. If the coating thickens as you work, warm it for a few seconds over a bain-marie: the Blocks’ richness in cocoa butter brings it straight back to fluid and glossy.
The ingredient that makes the difference.
Chocolate drops, blocks and pastry bars: Laica chocolate designed for your kitchen.
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