I think it's a cheap that we're not making that extreme from scratch.

We're gonna show you a quick way to put this together.

And your guests are family will not be the right.

So a bomb I squeeze.

This is basically just picked it up from in your store.

You could pick it up never, but it's already pre made.

That's a bomb right there.

And it's got the Gula Khan.

It's got Sapari.

It's got the soft got all the mixture in it already.

So what you gonna do is we're just gonna break it up roughly until now.

Blood.

So it's the body's in here, and what we've done is we've got plain vanilla ice cream right here, and we left it out at room temperature for about half an hour, depending on how solid it was in the first place.

But you kind of want it soft.

I'm gonna take a little bit of it and put it in here to help the training process.

So seeing blended look at it.

So here we have a mixing bowl.

We're gonna put this in here.

Let me just making a small batch to show you what it's on the boat.

But you can, you know, increased amounts as you need, and it's really to taste.

So depending on how many bonds you decide to grind up and put it in there, you could increase or decrease the amount of ice cream and also the intensity.

If you really want a strong bond flavor than less ice cream, more bond or vice versa.

If you see your ice cream, it's kind of soft, but it's not completely melted.

It's still got some texture to it, but it's just very, very like soft serve ice cream.

We're gonna put a little bit in there.

I just folded in, and once it's mixed in kind of okay, it's okay.

There's You see little lumps in there that's absolutely fine.

Cover it with some plastic and back into the freezer.

It goes, and it needs a freeze for just a couple of hours to solidify, and we're ready to scoop out again.

So I scream was in the freezer for a little bit, and it's not completely solid.

Frozen yet, but we just want to show you in between.

If you have the time, you could do this.

We just pulled it out and it's still soft.

But if we go ahead and kind of mix it around a little bit, it's gonna air eat the ice cream and it won't be so solid when it freezes again.

Just move it around a little bit like this.

And it also gives time for that.

Bond just settled to the bottom to kind of again mixing.

Mixing gets more intensified.

Oh, look at that again.

Don't overwork, just kind of gently Mexican and then back in the freezer again on until it gets a little more solid.

So it's been a couple of ours.

Let's check out the ice cream.

Not the concept of bond ice cream.

Two things I love to get.

It's perfect that creamy.

You gonna put it in the dish Looking looks so yummy.

Stop it.

You can actually put anything you like.

We've got a little bit off across, which is also part of the, you know, bond family, and we're just gonna put a little bit of that on top because it's got a lot of intense, Davis, but this looks so divine.

Anything.

Anybody eat it before it melts?

Give this a try.

I got so excited about this here.

Yeah.

Mmm.

Oh, I can't even describe it.

It's so delicious.

I love the fact that you can still days the bomb.

Yeah, they're little pieces because, of course, that's a party in there, so it doesn't grind as fine, but it's actually wonderful.

I'm glad it doesn't.

Exactly.

It's like sometimes you have a bond after dinner and you're chewing, chewing, joining, you know, forever.

But in this case, you have a dessert exact same flavor.

And oh, my God serves two purposes.

So what a great way to just give a makeover to Europe in an ice cream warring with nice people.

But, you know, just give a little right Awesome.

Very, very nice.

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