Bounty ice cream recipe

The Bounty ice cream flavor or whatever you want to call it so as not to break the brand is a flavor that was really popular in my ice cream shops.
Very simple to make and above all to sell!
Ingredients:

• 5500 grams of white base mix(the recipe is optimized for my recipe of white base, if you want it contact me privately) feel free to use yours but the recipe is optimized on my white base.
• 250 grams of “Cocco Malaysia” pasta from Aromitalia or whatever you prefer
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  Once the ice cream is finished:
• Hazelnut covering such as Irka Nocciolata Ice or Mec3 Questa
• Coconut rapè as needed

There are two ways to do this:
1) you can blend the coconut paste in the white base, leave to soak for an hour so that the coconut rehydrates and stir it after an hour
2) you can blend the coconut paste in the white base and then heat it to 55/65 and in addition to softening it will release much more flavour.

Once you have chosen the method you want to follow, mix everything and put it in a tray without tufts, smoothing the surface. Place in the blast chiller and once the first layer has hardened, place a layer of hazelnut cream and then again in the blast chiller. Once the hazelnut cream has solidified, sprinkle the surface with grated coconut.
Bon appetit and happy sales with the new bounty ice cream recipe!