Oh my gosh.
That’s your favorite flavor, but I can’t wait for you to make mine.
And, the soother fell on the floor.
Hi Bold Bakers.
If you’re a fan of my no machine ice cream then you are gonna freak out when I tell you
we’re going to make a no machine creamy gelato with an easy similar technique.
As always, the recipe can be found on my website and I just want to say a big welcome back
to Zach our camera man and Kevin’s here with baby George doing a very important job
of feeding him.
So while they’re doing that we’re going to get stuck into the recipe and we’re gonna
start with a heavy bottom sauce pan.
And into this we’re going to add our milk, I recommend full fat milk because it has more
flavor.
And then just go onto the stove, medium low heat, until it’s just about to come to a
simmer.
Ok so the difference between my no machine ice cream and this gelato is it’s custard
based, so we do have eggs so we’re gonna prep those right now.
So we just need our egg yolks, save your egg whites in the freezer for later they’ll
make great merengues and things like that.
Make sure your eggs are room temperature so they’re not too cold when we add in the
hot milk.
There we go.
So unfortunately if you don’t eat eggs in this recipe there is no substitute, but you
can try my no machine ice cream and that has no eggs in it.
Little bit of sugar, and then just whisk these together.
So just a little baking note, you don’t want sugar to sit on eggs for too long so
once you put it in there whisk it up.
What can happen is it can actually start to cook your egg yolks and you don’t want that.
So you’re probably wondering what’s the difference between ice cream and Gelato and
Ice Cream is mostly cream and a little bit of milk and Gelato is mostly milk and a little
bit of cream.
So a little bit different.
So I want you to stay tuned until the end of this video and find out how you can get
a shoutout in an upcoming gelato video.
Ok this is great, our milk has just come to a simmer so we’re gonna remove it and temper
our eggs.
So what you do is add a little bit of the hot milk in there and straight away give it
a whisk.
Add in a little bit more and then just continue to add in the rest.
So this is tempering which means you’re getting your eggs slowly the same temperature
as your milk so it doesn’t get shocked when you add one to the other.
So what we’re gonna do is go back into the same pot.
Back over to the stove.
So you want to simmer this now on medium low heat, you wanna keep a close eye on it, for
roughly 6-8 minutes or until it’s slightly thickened, we don’t want it too thick or
it might split.
Guys can you be quiet, George is trying to sleep.
We are being quiet.
Alright, you’re doing very important work here and I can’t wait to see what flavors
you make.
Well i’m going to make my favorite flavor which you know what it is.
But then we’re gonna leave the rest up to them, ok good.
You gonna take the baby out for a walk?
Yeah good going.
See you later.
So the secret here is low and slow because you don’t want to curdle your eggs, stirring
constantly to keep it moving.
Now, if this does split , it can happen it happens to me, you can get an immersion blender
and just like that, it’ll come back together.
But this is actually looking pretty good, there you go look at that.
It’s coating my spoon, it isn’t super thick, like I said you don’t want It super
thick.
So there you go we’re going to remove this from the heat.
That took around 6 minutes.
We’re gonna go back over here, add in a little of my not so secret ingredient, salt.
Which is really important when it comes to ice cream making.
Then I’m gonna add in a little bit of vanilla extract.
Oh my gosh it smells gorgeous already.
So with a custard base like this, be it ice cream, gelato, whatever, you need to strain
it.
So I’m going to pass it through this sieve and we do this just in case there is any kind
of cooked egg, which can happen.
It just removes it and makes your ice cream base lovely silky and smooth.
There you go.
See, even with my one there’s a little stuff in there.
So you don’t wanna push that through you wanna leave it be.
So our next step is to get this nice and cold.
We have a bowl, I’m going to add in some water, we’re going to create an ice bath.
So water, a little bit of ice.
So I’m gonna place my bowl right on top because it’s custard and it has to cool
down really fast.
And if you don’t have an ice bath, just set it over to the side and let it cool down
to room temperature.
But we’re going to come back to this when it’s nice and cold and come back to our
next step.
So it’s been around 20 minutes or so and my custard base is nice and cold.
So this is great.
Just gonna dry it off, we don’t need this anymore.
So this is where the recipe all comes together, what we’re going to do is whip up heavy
whipping cream now you want to make sure your cream is around 36% fat content so it whips
up really well.
Then whip it up to stiff peaks.
So the reason this is a no churn no ice cream machine recipe is because we whip up our cream
and then we’re going to add our custard to that.
So you want to get it nice and stiff so it has body.
And if you want you can also do this step by hand just know it is gonna take a little
more elbow grease, but it’s doable.
So I got this nice and thick which is what I wanted.
And into there we have our cold custard base and we’re just going to carefully fold it
in.
What we end up with is this lovely, creamy, thick ice cream base.
So here’s the beauty of this recipe.
Right now we have a blank canvass of gelato base and with this we can add any flavor we
want to it.
But here’s where I need your help, I want you to comment below and tell us your favorite
flavor of Gelato and you might get a shout out in a future Gelato video.
As for right now I’m going to make my favorite flavor which is strawberry gelato.
So here I have some pureed strawberry and I’m going to add it in to my gelato base.
Look at that, how beautiful is that.
This gelato is perfect for this time of year because strawberries are just in season.
Gosh already this smells incredible, so here’s what we’re going to do.
I have a loaf pan here and you want to put it in something that’s a little shallow,
because it’s going to go in here and into the freezer.
So now come here to me, this is the most important part of the recipe.
We’re going to pop this into the freezer but we’re not going to stop there, because
in 30 minutes, we’re gonna go in there and give it a good mix around and we’re gonna
break up any ice crystals that form and we’re gonna do this around 2-3 times until it’s
nice and thick and it just ensures we have a nice creamy gelato at the end.
But here is some that I prepared earlier because I wanted to make sure it was ready for you
guys.
It looks fantastic, it even smells really good which is weird, so I’m going to give
it a nice big scoop.
Look at that, look at that lovely big bowl.
We are here for a taste.
That was good timing.
We’re always good at that.
That’s great Gem, really refreshing.
And George is ready for a bite too because he just lost his pacifier.
Oh yummy, it’s gorgeous.
Ok so this is my favorite flavor, well you’ll have to make my favorite flavor and we can’t
to see what your favorite flavors are.
So let us know in the comments below and we’ll see you back here soon for another Bigger
Bolder Baking episode.
And more gelato.
More gelato.
Oh it’s yummy isn’t it?