Bounty Chocolate & Coconut Ice Cream Bars 4pk (Frozen)

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Follow the instructions below and you’ll soon have a pot of this coconut chocolate ice cream sitting in your freezer. Make the Custard Base

Chill the mixture in the refrigerator for a couple of hours. If you have an ice cream maker with a compressor, you don’t really need this step. But with a frozen bowl machine, we want our mixture to be as cool as possible when we start. The warmer the mixture, the faster the liquid in the bowl will thaw – which again means less churning time. While researching the story of HMS Bounty, I realised that Bounty Bars probably get their name from the association between the ship and the tropical islands of Tahiti and Pitcairn, with their abundant coconut trees. (For American readers, a Bounty Bar is a candy bar consisting of sweet coconut with a coating of milk or dark chocolate. It’s similar to an American Mounds bar.) These delicious sweets, with their image of tropical image and the slogan ‘a taste of paradise’, are the perfect flavour for hot summer days. Here, I’ve recreated those flavours in a cooling coconut and chocolate ice cream. Mutiny on the Bounty Although the consumption of the contaminated product does not pose an acute risk to health, there is an increased risk if there is continued consumption of ethylene oxide in contaminated food over a long period of time. Therefore, exposure to ethylene oxide needs to be minimised.I also slipped in a drop of rum because adding a little alcohol is another sneaky way to lower the freezing point of the ice cream custard base, thereby helping to ensure a soft textured homemade ice cream is achieved. Again, the flavour is very mild and does not detract from the real stars of the show, coconut and chocolate. Step-by-Step Instructions Preferably use before appointments: 02/28/2022; March 31, 2022; 04/30/2022; December 31, 2022; 02/28/2023; March 31, 2023; 04/30/2023 Put the desiccated coconut and grated chocolate into the fridge 1 hour before churning if using an ice cream maker or 1 hour before the last beating if churning by hand However, honey is much more effective than sugar at lowering the freezing point of ice cream because itcontains sugars with smaller molecules than those of regular sugar. It’s therefore much better at creating a softer textured ice cream and for this reason, I have included some in this recipe.

Next, add the mixture to your ice cream maker and freeze it according to the manufacturer’s instructions. Hot tip: If you have any left over ice cream after filling the moulds, or making individual bites is just to hard you can make this in a container. Melt some with a teaspoon of coconut oil. As you are filling your chilled container with ice cream, drizzle spoonfuls of chocolate and some extra desiccated coconut if desired. Continue, laying ice cream and drizzled melted chocolate until all the ice cream is used up. Put into freezer to firm up.

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Although Bounty is no longer distributed by Mars in the United States, similar products, such as Mounds and Almond Joy, are marketed by Hershey's. With regards to product supply, at this time we see no interruption being communicated from any of our suppliers so we assume business as usual.

When ready to churn remove the custard from the fridge and stir in the double cream and rum Churning by MachineFrom my early efforts of making ice cream using coconut milk several years ago, I know that coconut milk can freeze quite solid. Keen to ensure this did not happen to this lovely Bounty ice cream, I’ve included a couple of special ingredients to help keep this ice soft, scoopable and a delight to eat. Those two ingredients are honey and rum. Repeat this process 6-8 more times at 1-hour intervals. The better the ice cream texture will be the more the process is repeated Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer. In a large bowl, you can use an immersion blender in, add the coconut cream, coconut sugar, salt, and vanilla. Whilst the blender is running carefully sprinkle in the xanthan gum if using. Continue to blend for one minute to ensure the xanthan gum is well mixed in.

Take out of the freezer 10-15 minutes before you would like to serve it. This allows the ice cream to soften slightly and become much easier to scoop Coconut sugar - is commonly available in supermarkets and Asian stores. The sugar gives the bites a more natural creamy color instead of the bright white of traditional bounty bars. You can substitute the coconut sugar with the same amount of castor sugar if you prefer. Freeze the bites well. You want to make sure they are as cold as possible before dipping them in chocolate

This Bounty ice cream recipe uses a custard base and must be churned. However, it is possible to make it even if you do not own a dedicated ice cream maker. Instructions are given for making the custard base and for churning the custard into ice cream using a machine and also by hand. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver. Swap for red Bounty? – Sure! I enjoy the blue Bounty bars that are covered with milk chocolate but switch to red if you are more into dark chocolate. No problem! I find that my no-churn ice creams can develop ice crystals after a few weeks. Make sure you enjoy it before that happens.