I like to melt stuff. You should too, if you're making Bounty Ice Cream...

Everybody goes through phases. Have I mentioned that before?

Sometimes it's about wanting to try out every possible combination of ingredients to get the perfect desired result. Other times it's about going off in some tangent and dabble in something new.

Right now for me, besides trying my hands at waffle-making (a food that is still kind of related to ice cream) and savoury-food-cooking (which involves a lot of butter, garlic and broth-making which is definitely not anywhere close to ice cream), I have been obsessively paging through Anthony Bourdain's 500-page Omnibus (consisting of Kitchen Confidential and A Cook's Tour in one volume) to really feel what it is that makes someone who deals with food on a regular basis tick while at the same time reliving my voracious appetite for reading.

And right now I am going through this phase of wanting to melt every ingredient that can dissolve just to see how it turns out. Whether it is butter in a hot pan or emulsifying a mix of brown sugar in egg yolks and warm milk (for making dough), I am watching things sizzle, fizzle, gulp, plop, dilute and vanish.

And witnessing whether anything beyond what is expected might actually happen.

So what better place to start than to revert back to the Make Your Own Chocolate Ice Cream series where I try my hands at making ice cream from regular eating chocolate. Certainly a good place to start if I want to make stuff melt and disapper.

Without trying too hard to reinvent the wheel but still trying to keep things interesting, I am picking Bounty chocolate because it is less chocolate and more about its sweet coconut stuffing and figuring out how its core is going to turn out when made into an ice cream.

So here's what you need:
2 egg yolks
100ml milk
100ml cream
10g sugar
2 pieces of Bounty chocolate

1. In a bowl, beat yolks with sugar until smooth and set aside.

2. Heat 100ml milk in pot and dissolve the two pieces of Bounty Chocolate. They might take a while to melt completely, at which point you will see tiny bits of coconut inside but sinking to the bottom of the pot.

3. Beat hot milk with melted Bounty into yolk-sugar mix and pour everything back into pot and cook until thickened.

4. Add cream, transfer to bowl and hand churn.

Turned out pretty well and much smoother and firmer than I thought for an ice cream that is made from eating chocolate. But after a while, those pesky bits of coconut tend to get in the way and makes for irritating eating.

But other than that, it's fine.

Ok, so the next post will be about waffle-making. Till then.