Discovering the Perfect Bounty Ice Cream Recipe
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- Опубліковано 22 вер 2024
- The perfect bounty ice cream is not just a coconut ice cream, but instead one that tastes like and is textured like bounty sweet (almost almond joy).
I tried to stick close to a recommended recipe but due to the lack of specific ingredients, I couldn't follow the recipe and instead just messed it up.
I continued and made a second version with what I have and it was close but not right.
It looks like i'm going to have to keep trying all the coconut milk, cream and various products until I get the right flavour. I also need to add more desicated coconut to reach the desired texture which is very important for me.
The second recipe is:
400g coconut milk @ 18% fat
400g coconut cream @ 22% fat
110g sugar
100g dextrose
100g double cream
75g SMP
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Thank you for taking the time to be critical of your ice cream, showing how you critique your stuff, why you hold yourself to a specific standard- and how you tried and tried again. Makes me feel better about my frustrations.
I should do shorts on some of the failures, there’s been a fair few over the time.
LOL at no churn ice cream. Liked how you explained the issues with your ice cream.
No problem, the channel is all about learning ☺️
The best coconut result i’ve had was using coconut paste, which is done by blending the graded coconut until it becomes a paste/butter. It’s a similar concept to the pistachio ice cream.
That’s an excellent idea, I will definitely try that. 👍
@@PolarIceCreamery Since my food processor isn't very potent, I bought mine already as a paste/butter. As I'm from Brazil, I'm not exactly sure which substitute you'll be able to find at the UK, but if you have a good food processor, you should be good!
Looks good, tempted to try to make my version on this one. But my problem not coconut, but there is no Bounty here :D.
Ha then at least you won’t have a crazy obsession like me 😂
Try a powdered coconut milk/cream. You can control the water and fat by measurement.
Thanks for the suggestion. I’ve got some in the cupboard and will add it to the next video. I’m doing a break down of the flavours etc.
I missed why you used skimmed milk powder? For my coconut ice cream I use aroy-d and it works pretty well. I add a little coconut flour/dessiccated coconut at the end of churning for texture. For a bounty you'd need much more and I recommend that you pre soak the flour/dry coconut in some coconut milk and squeeze the excess liquid out, otherwise it could soak too much liquid from your own recipe. Also, one thing you need to be aware of, most coconut milks contain all sorts of emulsifiers/stabilisers and that will screw your fat de-stabilisation process, possibly making the ice cream go less creamy upon storage, so you need to revise whatever stabilisers/amounts of them you are using, although I did not see them in the recipe. Last but not least do you really need to heat?
The heating is absolutely necessary for me as I don’t have the mixer at home and it’s the only way to really get a homogeneous mixture due to the UK ingredient. Aroy D is very different from country to country, I have got a video part recorded showing this as some people don’t believe there’s such a difference.
Also I have an exact taste requirement for this recipe and some coconut mills and cream taste like junk.
The texture is a very specific need for this recipe, the SMP is actually very important in creating this unusual texture I’m after. It’s not just a coconut ice cream I’m trying to make, it’s something very different.
If it was just a standard coconut ice cream, I would have been done and dusted ages ago.
Some videos are for learning and showing a process for subscribers, a lot of feedback proves people want to see things go wrong or not to plan. It shows a more honest approach to making ice cream as opposed to just showing everything is perfect every time.
@@PolarIceCreamery yes I understand! The aroy-d I find here is 19%?fat. Now you got me curious - I will try and make a (vegan) bounty ice cream myself!
Go for it, the key I think is adding more dried coconut than you think you need to create that chewy, almost gummy coconut texture.
i recently made coconut ice cream with "Coco Lopez cream of coconut" . i thought it came out well. there is coconut milk, coconut cream and cream of coconut all of which are different. give cream of coconut a try if you get a chance and maybe it's your missing ingredient.
I’ll definitely try Coco Lopez, thank you. A wonderful subscriber is also going to send me something different from Mexico to try which is amazing.
@@PolarIceCreamery I’m making another batch today. Mix one 15oz can cream of coconut, 1 cup whipped heavy cream, 1 cup half and half, 1/2 cup coconut milk, clear vanilla extract, coconut extract, pinch of salt, coconut flakes if desired. The brand of coconut milk I used was Chaokoh , one can can make 3 of these preparations. Stays very white
Thank you, will give this a go 👍👍
Did you try the Ktc coconut milk?
I’m actually getting a few more coconut milks and coconut creams and will do a quick taste test on vid.
What is SMP?
It’s skimmed milk powder, or sometimes called 1% milk powder.
Coconut fat from the milk