Bounty Ice Cream - Coconut & Chocolate

5 from 1 vote

Bounty Ice Cream - Coconut & Chocolate

This Bounty ice cream, inspired by the famous chocolate bar, combines sweet coconut with grated milk chocolate and just a hint of rum for a truly tropical vibe. This coconut chocolate ice cream is a delicious way to enjoy the taste of paradise in your own home.

Prep Time15

Churning time25

Total Time40

Course: Dessert

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 459kcal

Author: Jane Coupland

Ingredients

300 ml Coconut milk unsweetened and <5% fat from a carton (not canned)
60 g Creamed coconut not coconut cream
4 Egg yolks large, free-range
75 g caster sugar
2 tablespoon Honey
2 tablespoon White rum such as Bacardi
300 ml Double cream heavy cream
30 g Desiccated coconut
60 g Milk chocolate grated
⅛ teaspoon Salt

Metric - US Customary

Instructions

Make the Custard Base

Whisk the egg yolks, sugar, salt and honey together for several minutes until pale and thick
Put the coconut milk into a pan and heat to scalding then pour it over the egg mixture, stirring continuously as it is added to prevent the egg from cooking and turning lumpy
Return to a low heat and cook for around 5 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon. Take off the heat and stir the creamed coconut in
Pour into a bowl and press a sheet of clingfilm over the top of the custard to prevent a skin from forming. Let cool completely, then transfer to the fridge for at least 4 hours but preferably overnight
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
When ready to churn remove the custard from the fridge and stir in the double cream and rum. Either churn by machine or churn by hand

Churning by Machine

When ready to churn pour the custard mixture into your ice cream maker and churn according to the manufacturer's instructions
When almost fully churned, with the ice cream maker motor still in action, sprinkle the desiccated coconut and chocolate gradually into the churning bowl
Keep on churning until the ice cream is firm enough to hold its shape then scoop into a freezer-proof container, cover with waxed paper or baking parchment and freeze for 2-3 hours until fully set

Churning by Hand

Pour the custard mixture into a large freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. After this time the sides should be beginning to freeze, but the centre will be soft and slushy
Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
Repeat this process 6-8 more times at 1-hour intervals. The more this process is repeated the better the ice cream texture will be. Remember to put the coconut and chocolate into the fridge 1 hour before the final beating
On the last beating, beat as usual then sprinkle the coconut and chocolate into the bowl and stir through until well distributed. Return to the freezer for another hour
Once fully churned either serve straight away or transfer to a freezer-proof container, cover with parchment and freeze for several hours until firm

Notes

Use the correct ingredients. This recipe calls for cartoned coconut milk (the type you might pour over breakfast cereal in place of regular milk). Do not use canned coconut milk as it has a much higher fat content and is unsuitable for this ice cream recipe
It's okay to add extra rum for a more pronounced alcohol flavour. But don't overdo it else the ice cream will not fully set. Add no more than 4 tablespoons of rum in total
You can also leave out the alcohol although the texture of the ice cream will be somewhat harder. You may need to leave it out of the freezer slightly longer to soften before it is scoopable if you do leave out the rum
I did test this recipe using coconut liqueur. As it's only half the alcohol strength of rum, much more was needed to make a difference to the texture. Despite this, the taste of it was barely discernable. I honestly don't recommend using it - white rum is the better option
If churning by hand start first thing in the morning and set a timer to remind yourself to churn every hour until it is ready. If ice cream is left too long between each churn an icy and hard texture will result
Both milk and dark chocolate work very well in this recipe. I do, however, find white chocolate a little too sweet alongside the other ingredients, so would caution against using it in this recipe
Don't forgt to put the desiccated coconut and grated chocolate in the fridge for an hour before adding to the partially churned ice cream. It will help to reduce the difference in temperature between them and minimise the amount the ice cream melts by when they are added in. Ultimately, the finished ice cream will have a better texture as a result
Once churned I recommend covering the top of the ice cream loosely with parchment to avoid freezer burn
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

Why Hasn't my Ice Cream Frozen?

There are several possible reasons why an ice cream batter may not freeze when churned in an ice cream maker. It could be that the churning bowl was not sufficiently frozen at the time the ingredients were added. Alternatively, it's possible that the custard was insufficiently chilled at the time it was poured into the churning bowl.

The best resolution is to transfer the mixture back to the fridge, clean and refreeze the ice-cream churner bowl and try again 24 hours later.

Why is my Ice Cream Icy/ Grainy?

An inferior texture is often the result of insufficient churning - ensure that the churner is allowed to run until the ice cream reaches a relatively firm soft scoop stage. Add in the coconut and chocolate and churn again until transforming from soft scoop to firmer. And if you are churning the old-fashioned way (by hand) don't leave more than 60 minutes between each churn.

The age of the ice cream can also be a factor - aim to eat homemade ice cream and sorbets within 2-3 weeks.

Finally, never let the ice cream sit outside of the freezer for too long. Serve what you need to and put it back as soon as possible. If ice cream is allowed to melt too much and is then refrozen, the texture will be adversely affected.

Nutrition