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Before starting this Chocolate Ice Cream Push-Up Pops recipe, make sure you have organised all the necessary ingredients.
For the chocolate ice cream: In a mixing bowl, place 4 grams of ice cream stabilizer...
... and combine with 40 grams of sugar (10 times its volume).
Combine with a whisk.
In a deep saucepan, pour the milk...
... add the milk powder...
... and the butter.
Place the pan on very low heat.
Mix with a Bamix hand blender at high speed...
... until the temperature reaches 30°C. The use of a laser thermometer is recommended.
Add the remaining castor sugar...
... invert sugar...
... and the egg yolks.
Continue heating gently...
... until the preparation reaches 45°C.
Add the chocolate...
... and bring the temperature up to 50°C.
Add the sugar and stabilizer mix...
... and bring the preparation to 85°C for 2 minutes, making sure not exceed this temperature.
Mix constantly during two minutes to prevent the temperature from increasing further (from the heat stored in the pan). After two minutes, the preparation should be down to 83°C.
Transfer the preparation into a cold bowl and pass through a fine sieve.
Combine well with the mixer...
... for the preparation to cool down.
Cooling process: Place a cold bowl into a larger container filled with water and ice and transfer the preparation. It needs to cool down to 4°C quickly at this stage. Combine regularly with the mixer...
... and check the temperature...
... until it gets down to 4°C.
Maturing process: Pour the preparation into a deep recipient with pouring spout.
Cover with cling film and refrigerate for 24 hours. At this stage, store the ice cream maker bowl and paddle in the freezer.
The next day, mix with the hand blender...
... to get rid of air bubbles.
Fill the ice cream maker bowl with the chocolate preparation up to 2/3.
Place the bowl in the machine.
Churning process: Churn for 45 minutes.
According to the type of ice cream maker you're using, this could take less or more time.
Freezing: When churning is over, remove the ice cream immediately with a spatula.
Prefer the use of an ice cream machine with removable bowl to facilitate this operation.
Transfer the ice cream in a piping bag and store in the freezer.
Arrange 10 push-up pop moulds on a baking sheet.
Assemble together without the stick...
... so they stand vertically.
Fill the moulds with chocolate ice cream. At this stage, the ice cream is smooth and should be easy to pipe. This operation should be very quick to prevent the ice cream from melting.
The result should look like this.
Sprinkle chocolate pearls on top of the ice cream.
Close the tube moulds with the lids and store at -18°C.
Note: These ice cream pops should be served between -14 and -16°C. I recommend placing the ice cream pops in the fridge 20 minutes before serving. Storage: These ice cream pops will keep for one year in a freezer at -18°C.
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