Ice cream "Bounty"

[Sauce]

Ice cream "Bounty"

Category: Dairy and egg dishes

Ingredients
cream 33-35% fat	500 grams
chocolate white	70 grams
condensed milk	140 gram
coconut flakes	100g
vanilla	taste
salt	pinch
xanth gum option	0.5 tsp
Sauce
milk chocolate	50 grams
cream of any fat content	40 grams

Cooking method

• Melt white chocolate in a water bath. You need to heat it carefully so that it does not overheat. As soon as it starts to melt, remove from the bath and stir. Add condensed milk to chocolate, stir. Pour in 100 grams of cream and stir again until smooth. Cream and condensed milk should be at room temperature.

• Whisk the cream (400 grams) until fluffy with salt and xanth gum. This cream should be very cold. Beat at first at a slow speed, and then gradually add the speed to the maximum.

• Pour in the chocolate mixture in several steps and add the vanilla.

• We transfer the mass to a container and put it in the freezer for 1 hour.
• We take out, add coconut flakes, mix and put in the freezer until completely solidified. If the gum was not used, then stir one or two more times every 40-50 minutes.
• Sauce
• Melt the chocolate in a water bath.
• Do everything as with white chocolate.
• Add cream and stir. Cream should be at room temperature
• Serve ice cream with sauce.
• 
• Enjoy)

Note

Delicious. I hope coconut and ice cream lovers will like it. Recommend.

Wonderful recipe! It is impossible to tear yourself away from the photo !!

How delicious, sorry there is no cream now, otherwise I would run to cook.

[Deer]

Two Deer, thanks))) Try it. Everything is quick and easy.

[ang-kay]

ang-kay, Angela what a gorgeous recipe, thanks, but something can replace the gum

[Galina]

Galina, Thank you. Do not put anything. Just stir a couple more times. The gum prevents crystals from forming.

Angela, I'm not talking about your recipes, everything is clear here, but your photos are more and more delighted every time!
It seems to me that you could be professionally engaged in food photography and make good money with it
And I will definitely make such ice cream, because coconut is held in high esteem

Angela, the recipe is good! It will be necessary to try it anyway!

but something can replace the gum

Galya, gum at home is replaced with starch, gelatin, agar. These are the same gelling agents that slow down crystal growth.

[Olenka]

Olenka, thanks for such nice words and praises) I try.
Ira, thanks) For this recipe, it seems to me, you cannot make a replacement.

you will not make a replacement

Of course gum is better, but without fish ...
Although I'm inclined to buy locust bean gum, I found it on the prom. ya retail and quite inexpensive.
I read it yesterday, so it is not only possible in ice cream, but it turns out that it also improves the structure of the sausage. In general, we must take!

Other baked goods are good for bread.

Of course the gum is better, but without fish.

What I mean is that nothing is cooked in this recipe. For this ice cream there is no substitute for this. You can't make starch. Is that gelatin? Agar will immediately turn into lumps and cannot be warm into cream.

Added Monday 25 Jul 2016 09:48 AM

locust bean gum

Better to look for xanth. In my opinion, carob and guar are very similar, if I'm not mistaken. Nothing holds in my head. She snotty (guar)

Better xant suit

There is also xanthan gum there, but I didn't like the description of its production! She is well nude. And the carob is more natural. Well, as a chemist, I strongly dislike chemical products in food .... let's assume that this is my personal cuckoo!

I'm not a chemist, but I don't find anything particularly chemical.

Origin: Xanthan gum is a natural polysaccharide that was discovered in the late 1950s during scientific research on the industrial use of microbial biopolymers at the US Department of Agriculture research laboratory. Scientific research has shown that the bacterium Xanthomonas Campestris, found in the cabbage family, produces a high molecular weight protective polysaccharide that acts as a natural stabilizer or thickener. Called xanthan gum, this polysaccharide has interesting properties from a technological point of view. Xanthan gum has found its widespread use in the food industry.
Production method: xanthan is produced microbiologically in a hydrocarbonate medium with the addition of protein and inorganic nitrogen. This biopolymer is extracellular mucus that forms on the surface of the cell. The fermented nutrient medium is pasteurized to remove microbes, precipitated with alcohol, or purified by microfiltration. The composition and structure of industrially manufactured xanthan gum is identical to the characteristics of the gum obtained during the cultivation of microorganisms of the species Xanthomonas campetris in their natural habitat.

Unless inorganic nitrogen is used. Xant is everywhere now. But what to use and eat, of course, is everyone's personal business.