CHOCOLATE ICE-CREAM MAGNUM

Heat the milk in a saucepan. Once it is at 75°F (25°C), add the milk powder. At 105°F (30°C), add three-quarters of the sugar as well 
as the glucose powder and honey.

Once the mixture has reached 95°F (35°C), add the cream. At 115°F (45°C), complete the mix by adding the remaining sugar  combined with the stabilizer.

Combine with the melted GUANAJA 70% in three batches while mixing with an immersion blender. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture in the refrigerator.

Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.

Tip: Place the container which will house the pasteurized ice cream in the freezer a few hours before use. This will lower its temperature faster.

Bring the milk and glucose to a boil. Mix the egg yolks with the sugar. 
Combine the glucose and hot milk mixture with the yolk and sugar mixture. 
Cook at 183°F (84°C). Pour this crème anglaise onto the praliné and vigorously stir with a spatula. Mix using an immersion blender. Finally, cool the mixture back down to 95°F (35°C) then carefully add the whipped cream. 

Use the sugar to make a dry caramel. Heat the condensed milk with the cream and glucose.

Deglaze the caramel with the hot liquid and bring the mixture to a boil.

Store the caramel in the refrigerator overnight.

Cook the sugar and water at 245°F (118°C).

Put the peanuts into the sugar syrup. Vigorously stir the whole mixture continuously until a powdery film of sugar forms around the nuts.

Place the mix on a tray in the refrigerator to cool down.

*The candying step should be performed on a low heat to prevent the mix from caramelizing

Blend the candied peanuts until ground (prepared beforehand). 
Melt the GUANAJA 70% chocolate at 115°F (45°C) and add the oil and peanuts.

Stir thoroughly and use immediately.