That’s like summer fruit flavors and crunchy, crispy, crunchy crunches in the crunchy of
the crunchy.
ok.
Hi Bold Bakers, on the heels of the success of my first no machine gelato video I asked
you guys to tell me what flavor you’d like to see me make next and we got hundreds of
responses, check a few out.
Hi Gemma, baby George and Kevin.
My name is Emily and I live in Oregon.
I heard you want a recipe for Gelato.
I would love to make a s’mores gelato.
Hi Tita Gemma!
Make a chocolate Gelato please!
Thank you from Manilla!
Hi my name is Rukaya and I’m from Maryland and I want you to make double chocolate chip
Gelato.
My name is Joe Que from Richmond California in the San Francisco Bay Area.
And the flavor of Gelato that I’d like Gemma to make is called … and it is egg yolks,
sugar and Marcella wine.
so if she can make it I’d love to see it.
So with loads of flavors to choose from we picked our top three, and always Zach is behind
the camera and my taste testers Kevin and little baby George are here in the corner.
We can’t wait to taste them.
So right now let’s get stuck into our gelato.
So here is my no machine gelato base, now this is super easy to make the recipe is on
my website along with the video.
All you do is make a custard base, let it chill and when it does fold in our whipped
cream.
It’s super easy.
What we have here is a blank canvass that we can add any flavor to.
Like I said we’re gonna pick the top three flavors right now.
The first flavor we’re going to make is salted caramel gelato, absolutely delicious
, really lovely beautiful flavors.
So here we have my signature salted caramel sauce, absolutely delicious and I always have
some in the fridge.
Recipe is on my website.
You can use a caramel sauce that you’d find in the store, a good quality one, add a little
bit of salt into that.
That’s no problem.
We’re just going to go ahead and add this into our gelato base.
And all you want to do is just swirl it around and see that color come through.
Now what I like to do is give it a taste, oh my gosh, oh my gosh that’s delicious.
Taste it to make sure there’s enough caramel in there.
Add a little bit more if you want, but this tastes gorgeous.
It’s salty it’s sweet, it has that lovely rich caramel flavor.
Now all we have to do is pop it into our loaf pan.
Now because we’re a little bit extra here on Bigger Bolder Baking, the last thing I’m
gonna do is drizzle on some caramel sauce.
Just to give us extra flavor and color.
So that’s it!
That’s all it takes to make salted caramel Gelato.
Now remember you still have to go in and swirl it around every so often while it’s in the
freezer.
And that’s the beauty of making it no-churn, all you have to do is go in and break up the
ice crystals.
But here we have one that I prepared earlier.
I’m really excited to taste this flavor, and I know somebody else who’s gonna want
to taste this.
That was good timing.
Oh man I’m ready.
I’ve got a bowl ready for ya.
Salted caramel sauce. it’s like just eating frozen caramel.
Like that’s exactly what it is.
It’s rich it’s creamy it’s salty, that’s delicious.
Absolutely delicious.
Creamy and salty, and George is definitely interested in that one, but maybe later.
We’re gonna move on to the next flavor.
Alright.
So next up, chocolate on chocolate on chocolate, this is a really great suggestion.
We’re gonna have bittersweet chocolate, chocolate chunks and white chocolate in there.
So here I have some ganache, and here I’m going to add my gelato base to it.
Ganache is just cream and chocolate, but doing it with ganache instead of just chocolate
in here makes it easy to combine.
Look at that, gorgeous, then just add that into your gelato base.
So these are just a few flavors, it shows you you can do whatever you want, get creative.
Add M&M’s in there, that would be delicious, peanut butter, maybe dried strawberries or
something in there, delicious and easy.
So what you want to do is just mix in the ganache, and once your chocolate is all mixed
in, we’re going to add in our chocolate chunks.
This is bittersweet chocolate, this is my favorite chocolate.
If you want you can use milk chocolate that’s totally up to you.
Be generous with those guys in there.
Give it a swirl.
I like chunks in my gelato because it just adds texture and reinforces that chocolate
flavor.
Now here I have one of my favorites which is white chocolate, I’m a devil for white
chocolate.
But I’m just going to drizzle this in here.
Also if you don’t want to add white chocolate that is totally fine.
Like I said, get creative, put your own spin on these flavors.
Then I’m just going to swirl it in.
And then just go ahead and swirl it into your loaf pan.
Oh my gosh, just when you think it couldn’t get more chocolatey.
There you go, gorgeous, this is ready for the freezer.
Swirly swirly swirly.
Then we have a gorgeous homemade triple chocolate gelato.
Look at that, oh my gosh it scoops so beautifully.
Did I hear triple chocolate?
Triple chocolate.
Lots of chocolate chunkage, white chocolate.
I just got a mouthful of chocolate chunks, that’s a winner Gemma.
It’s delicious, you know what the bittersweet chocolate is where it’s at.
That’s so good but I’ll head out so you can finish up the last one.
Come back because I think I saved the best for last.
Blueberry cheesecake is one of my most favorite deserts so why wouldn’t I put it into my
gelato.
I’m really excited for this next flavor, it’s really simple.
Here we have a little bit of cream cheese, the cream cheese has been softened.
And just like with the ganache, we’re going to add a little bit of the gelato base in
there.
And just loosen it up and mix it all around.
So this method is called introducing to mix two things together, just to loosen it up
so then, you put it back in and they just like, fold easily together and you can just
swirl it through.
There you go this is gonna give us cream cheese all throughout your gelato.
And of course you can’t have a cheesecake gelato without cream cheese.
And next we’re going to add in our cookie base, I love this.
I have graham crackers, you can use a digestive biscuit, any kind of biscuit that you like.
I mixed it with a little bit of butter the same way you’d get it in a cheesecake.
That lovely kind of buttery crust, We’re going to add lots of those in there.
Be generous because the cookies are my favorite part.
We’re going to add in our blueberries.
I like to use frozen blueberries that have been defrosted just because you get that lovely
color coming out of them.
Next I’m gonna add a little bit of vanilla extract, because cheesecake always has vanilla
extract in it.
If you don’t have it you can leave it out.
And then of course something that really complements blueberries is just a touch of lemon zest.
Just to bring out those lovely flavors.
Then all you want to do is just swirl them together.
Oh my gosh, just look at all the chunks, all the texture all the flavor in there.
This is going to be absolutely gorgeous.
There you go, Just like the others, into our tin.
Look at all the color and flavors and textures, It’s gonna make for amazing Gelato.
You know what to do now, into the freezer, and let’s have a taste.
I know by the look of this and the color this is going to be my favorite.
Kevin.
Here again, George has his snack so would love a taste.
Oh yeah.
It’s delicious, the cream cheese is just a little salty.
I think that is a summer dessert all the way.
You guys selected some amazing flavors so thank you.
This was so much fun, we want to know what you want to see us do next so tell us in the
comments below.
And maybe you’ll see yourself in an upcoming Bigger Bolder Baking video.
Thanks bold bakers!
We’ll see you soon.
Gimme another bite.
Delicious.
Did you get a bit of the cookie?
I did, all the bits.