Hi Bold Bakers!
I am really excited because it is ice cream season, and I have got your top five most
requested ice cream flavors, including lemon meringue pie, and cereal milk.
They are amazing.
And they are all made using my 2-ingredient no-machine ice cream.
So let’s get ice cream making!
So we’re going to start out by making our ice cream base.
Now to make it you need cream and condensed milk.
Now I have a new section on my website, called Bold Baking Basics, and I show you how you
can make your own condensed milk at home.
It is really easy.
I know a lot of you have made ice cream base before, but I’m going to make it again really
quickly for those of you who don’t know.
You want to make your ice cream using a stand-mixer or an electric hand mixer.
Now just pour in your cold whipping cream.
Make sure it’s nice and cold, because it whips better.
Now turn your machine on to a medium-high speed, and whip up until soft peaks [form].
It doesn’t take too long.
If you ever have trouble whipping cream, I have a video on my website, that shows you
how to do it perfectly.
Okay, perfect.
These are nice soft peaks.
So to this we are going to add in our cold condensed milk.
Now put this in the fridge for at least 24 hours, because it makes much better ice cream
when it’s cold.
Now we’re going to turn the machine back on to a medium-high speed, and let it whip
up again until it gets nice and thick.
Just a quick whip up, and this is our easy 2-ingredient, no-machine ice cream base.
Check that out.
Now you will notice that it’s a little bit sweet, but the flavor will actually get milder
as it freezes, so don’t worry about that.
At the end, I like to add in a little bit of vanilla for extra flavor and also it helps
your ice cream base not to freeze rock solid.
Now that our base is made, our ice cream countdown is on, starting with number 5, which is mocha
Frappuccino.
So this is a coffee-flavored ice cream, so I have some coffee granules here, which are
concentrated flavor, and I’m just going to mix them with a little bit of water to
dissolve them, and then pour it into your ice cream base.
Okay that’s looking great.
Got a nice swirl going on.
Now because this is a mocha Frappuccino, I’m going to drizzle in some chocolate sauce.
You can use homemade or store-bought, that’s up to you.
And then just very gently swirl that in, so you get a nice mix of chocolate and coffee.
Just mix it in and keep those lovely swirls intact so when you scoop it, it looks beautiful.
So our ice cream is done and ready for the tubs.
Now these are the containers I like to use for my ice cream.
They come with lids, and you can buy them directly on my website.
They’re really, really handy to have.
Now fill your ice cream container all the way to the top.
Now to finish this off and make it look like a real Frappuccino, I have some plain ice
cream base in a piping bag, and I’m going to do a nice big swirl on top.
Look at that.
And of course, it would not be a mocha Frappuccino without some extra chocolate sauce.
Look at how amazing that looks, just like a mocha Frappuccino.
So now on Instagram, Candace (Candice?)
requested this flavor, so I made a homemade sticker—you can find these on my website—and
I’m going to make this one for you, Candace.
Great suggestion, Candace, you are a girl after my own heart.
I love coffee.
So we’re going to pop this in the freezer.
It only takes around 4 hours to freeze.
And it will last in there for around up to 4-6 weeks, so a really long time.
Our next ice cream has everything that I love: crunchy meringue, lemon curd, and a cookie
crust.
It is lemon meringue pie ice cream.
Into a bowl add in your ice cream base.
To your base I’m going to add in some homemade lemon curd.
Or you can use store-bought, it’s up to you.
Give it a mix into your ice cream base.
Just get that lovely, lemon-y flavor all around.
You can see it turn a bit of a yellow color.
You can not have lemon meringue pie without a crust, so I am going to put in some big
chunks of graham crackers.
You can use any kind of plain biscuit—Digestives, rich tea—whatever you like.
And then I’m also going to add in some meringue.
Look at that, a nice gooey, soft meringue.
I made these yesterday, and I ate a few as I was making them.
Gently fold those in.
I love meringue pie for all the different textures, and that’s what this ice cream
has.
As simple as that was, that’s how easy it is to make lemon meringue pie ice cream.
I can hear all the crunchy bits going in; those are my favorite bits.
And then of course, in a Big and Bold fashion, I’m going to sprinkle over some graham crackers,
and then a little bit of extra meringue too.
And then finish it off with a little slice of lemon.
Bex Kelly on YouTube requested this flavor, so this one’s for you, Bex.
I love lemon meringue pie, so this flavor for me is an absolute winner.
Our next flavor is sweet, it’s toasty, very reminiscent of the summer, it is toasted marshmallow
ice cream.
To our ice cream base, we are going to add none other than toasted ooey-gooey marshmallows.
Check those out.
To toast your marshmallows, put them under the grill, under low heat, and keep a very
close eye on them until they’re lovely and brown, and gooey, just like these ones.
And then when they’ve cooled down, they’re not too hot, we’re just going to add them
into our ice cream base.
This is a little bit of a sticky job, but well worth it.
Kind of break them up into your ice cream, because they are sticky.
You want to make sure they spread out in your ice cream space, and they don’t stay in
the one spot.
This is what you want, all of that gooey marshmallow throughout your ice cream.
Once it’s all mixed up, it’s ready for your container.
Fill up your container with your toasted marshmallow ice cream.
Can you see that going in there?
All that gooey, sticky, toasty marshmallow?
And then to finish it off, I like to put a few little toasted marshmallows on top.
Thanks to Ashley, because she requested toasted marshmallow ice cream.
I called this, “Ashley Wants S’more,” because once you try it, you’re going to
want lots more.
Have it with some graham crackers and chocolate, and you’re good to go.
When you stared requesting the next flavor of ice cream, I thought it was a bit of a
funny combination.
I had never heard of it before.
But then when I tried it, it is absolutely delicious.
It is caramel corn ice cream.
You start out this ice cream in a bit of a different way.
You want to actually flavor the cream before we whip it up.
It is really easy, and I’m going to show you how.
In a bowl, add in your cold whipping cream.
Into your cream, you’re going to add in our caramel corn.
You can use homemade, store-bought, whatever you fancy.
Now simply all we’re going to do, is give it a mix around, let it sit for around half
an hour, and what we’re going to do is infuse the cream.
Your popcorn is going to go soft.
It’s going to give your cream a really nice flavor to then build our ice cream on.
When your time is up, we’re going to take a clean bowl and a sieve, and pass your cream
through it.
You can see that the color has changed.
It has gotten all of that lovely caramel, so just pass it through the sieve, and don’t
be afraid to give that popcorn a little bit of a mush with your spatula.
You want to get all of that lovely toasty flavor out of there.
Okay, so I have my popcorn.
I’m going to set this aside.
I’m going to take my caramel-flavored cream, and I’m going to whip it up to make our
ice cream.
We’re going to add in our condensed milk, whip it up again until nice and thick, and
that’s your caramel corn ice cream.
Now what I like to do is add in a little bit of extra popcorn—all smashed up—to give
it extra texture.
And then just like the others, fill your tub all the way up.
Decorate your ice cream with even more caramel corn on top.
Then add on your sticker.
Thanks to George’s request, and his love for caramel corn, we have this fantastic ice
cream flavor.
So we are at our number 1, most requested ice cream, and it is cereal milk.
This flavor is so great because it reminds you of when you were a kid, eating cereal,
drinking the sugary milk…
I’m going to show you how you can take that flavor, and turn it into an ice cream.
Just like before, add your cold whipping cream into a bowl.
Now take some of your favorite cereal.
I have Fruity Pebbles here, but you can use Frosted Flakes, Cocoa Puffs, anything you
like.
Fruity Pebbles are going to give it a really good color.
Give it a little bit of a stir.
Look at that.
This is kind of insane.
I already know it’s kind of insane.
And now just like with the popcorn, we’re going to let it infuse our cream.
However, you don’t want to let this one sit too long, otherwise it’s going to soak
up all of our cream, so I would say 15-20 minutes.
Look, you can already see the cream changing color.
And then we’ll come back and then we’ll continue making our ice cream.
Just like with your popcorn ice cream, we’re going to strain the cream off the pebbles.
To make sure you get all of the flavor from the cereal, give it a good squish down with
your spatula.
Just like the others, we’re going to whip this up until it’s firm.
Then we’re going to add in our condensed milk, whip it up a little bit more, and then
you’re going to have yourself some cereal milk ice cream.
Now for a little extra somethin’-somethin’, I’m going to stir in some more cereal, for
extra color and flavor.
Fill up your ice cream container with your homemade ice cream.
And as always, decorate the top with some extra cereal.
Finish off your ice cream with your sticker.
Thank you so much to everybody who requested this flavor.
Lily happened to be one of them, and just like me, she likes breakfast for dessert.
Whether you’re a kid at heart, or like something a little bit more sophisticated, there is
a flavor here for everyone.
Thank you for subscribing to my channel, and I’ll see you back here next week for more
Bigger Bolder Baking.