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

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Because of the quantities in this recipe, you are always going to have some leftover cream or condensed milk. I’ve scaled it so you use all the cream. I pour my leftover condensed milk into a plastic pot and freeze it, so that I have some ready for the next batch of ice cream. However, this only works if you have the willpower not to eat the leftovers with a spoon. It is good directly from the freezer too! Feel free to add more Bounty bars if you like. I find four bars to be a good combination with the rest of the ingredients. Coconut ice cream is quite rich and stands alone but you could serve it with grilled pineapple for a delicious pud. 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 Using an electric hand mixer set at medium speed for about 20 seconds, stir the flour into the cooled 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. 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.

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Combine the ingredients, then put them in the freezer in a covered container. Get the mixture out every half-hour 3 times and give it a good stir, beforeleaving it toset for another hour. Adding flavour to your homemade ice cream Bounty is a coconut-filled, chocolate-enrobed candy bar manufactured by Mars, Incorporated, introduced in 1951 in the United Kingdom and Canada. It is a direct emulation of the Mounds bar introduced by Peter Paul in 1936, and also copies the milk chocolate enrobing of Hershey's Almond Joy, introduced in 1948. It is no longer domestically sold within the United States, only being available via import sales.

Mix thoroughly with a hand mixer for about 30 seconds after gradually adding the flour to the egg mixture 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 Pour the custard mixture into a large freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours

There are several ways to make homemade ice cream, but starting with a custard base is the most traditional. For this, you’ll need: 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 On 3 November 2022, it was announced that Bounty bars would be removed from some Celebrations tubs in the United Kingdom after the manufacturers found that 40% of people hated them. A limited run of "No Bounty" tubs would be available, in the weeks before Christmas. But a final decision had not been made after 18% of people named the Bounty as their favourite. [1] [2] Let the custard cool completely, then put it in a covered container in the fridge for at least 4 hours