Hi Bold Bakers it's almost summertime.
And you guys have been going crazy already.
Watching my frozen dessert videos
from two ingredient no machine ice cream to popsicles to frozen custard.
The list goes on and on.
So here's one you might have missed.
My homemade no churn gelato.
It's gelato made at home.
You do not need an ice cream machine.
And I made it in multiple flavors.
Check it out.
It's like summer fruit flavors and.
Crunchy, crispy,
crunchy
crunchies in the crunchy of the crunchy.
Okay,
I will.
Bakers, on the heels of the success of my first
No Machine Gelato video, I asked you guys what flavor you'd like
to see me make next, and we got hundreds of responses.
Check a few out.
Hi, Gemma. Food review. Kevin.
My name's Emily,
and I learned when I heard that you want to do a recipe for a tomato.
I would love to make a small stiletto.
I did. Gemma.
Danielle, please.
Thank you.
From Manila. Hi.
My name is Home Plate and I.
And I'm from Maryland, and I want you to make double chocolate chip gelato.
My name is Joe CU from Richmond, California, in the San Francisco Bay area.
And the flavor gelato that I'd like to
make is called a Zorba Johnny.
And it is egg yolks, sugar and Marsala wine.
So if you can make it and then to see it.
Thank you.
So with loads of flavors to choose from, we picked our top three.
And as always, before we get started, Zack is behind the camera
and my taste tester is Kevin and little baby George are here over in the corner.
George and I can't wait to taste them.
So right now, let's get stuck into making our gelato.
So here is my no machine gelato base.
Now, this is super easy to make.
The recipe is on BiggerBolderBaking.com along with the video.
All you do is make a custom base, let it chill,
and then once it does fold in whipped cream, it's super easy.
What we have here is a blank canvas that we cannot any flavor to.
Like I said, we're going to pick the top three flavors right now.
The first flavor away to make is salted caramel gelato.
Absolutely delicious, really lovely, beautiful flavors.
So here we have my signature salted caramel sauce.
I absolutely love this and I always keep it in my fridge
recipes on my website, you can use a caramel sauce
that you get 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 then all you want to do
is just swirl it all around and you can see the color come through.
Now, what I like to do
is give it a little taste.
Oh, my gosh.
Oh, my gosh. It's delicious.
Taste it just to make sure there's enough caramel in there.
You can add a little bit more if you want, but this tastes gorgeous.
It's salty, it's sweet.
It has a lovely, rich caramel flavor.
Now all we have to do is pop it into our loaf pan.
And just because we're a little bit extra here, a bigger, bolder baking.
The last thing I'm going to do is just ripple in some caramel sauce
just to give us extra flavor and color.
So that's all it takes to make salted caramel gelato.
Now, remember,
you do have to go in and stir this every so often while it's in the freezer.
And that's the beauty of making it no churn.
All you do is just go in with a spoon and break up the ice crystals.
But here we have one I prepared earlier.
I'm really excited to taste this flavor.
I also know somebody else who's going to love this.
Oh, that was good timing.
Oh, man, I'm ready.
I got a board ready for you.
Salted caramel.
It's like just eating frozen caramel.
Like, that's exactly what it is.
It's rich, it's creamy. Salty.
That's delicious. Just absolutely delicious.
Oh, creamy and salty.
It's so gorgeous.
Okay. Gavin and George is definitely interested in that one.
Yeah, well, maybe later, we're going to move on to the next flavor.
All right.
So next up, chocolate on chocolate on chocolate.
This is a really great suggestion.
We're going to have bittersweet
chocolate chocolate chunks and white chocolate in there.
So here I have a little bit of ganache.
And what I'm going to do is add some of my gelato base to us.
Ganache is
just cream and chocolate, but doing ganache
instead of just chocolate in here makes it easier to combine that gorgeous.
They just add that in to your gelato base.
So these are just a few flavors.
This just goes to show you you can make anything you want.
Get create yourself as Eminem's in there's got to be delicious peanut butter
saved baby dried strawberries are something really delicious and easy.
So all you want to do is just mix in the ganache.
So what's your chocolate is all mixed in.
You're going to add in our chocolate chunks.
This is bittersweet.
Chocolate I 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 them a bit of a swirl so I don't have any chunks in my gelato
because it just adds extra texture and just 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 in white chocolate, that is totally fine.
Like I said, get creative.
Put your own spin on these flavors
and then I'm just going to swirl it in
and then just go ahead
and put it straight into your loaf pan.
My gosh,
just when you think it couldn't get more chocolaty.
There you go. Gorgeous.
This is ready for the freezer.
Swirling, swirling, swirling.
And we have a gorgeous
homemade triple chocolate chill also.
Look at
all my guys scoop so beautifully that I hear triple chocolate.
Triple chocolate,
lots of chocolate shrinkage
y chocolates, a mouthful of chocolate truffles.
That's an awesome one, gem.
And that's a winner for sure. Was delicious.
Yeah.
You know, it's bittersweet. Chocolate's 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.
So blueberry cheesecake
is one of my most favorite desserts, 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.
Cream cheese has been softens.
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 as about mixing two different things together
just to loosen it up.
So then you put it back in and they just like falls
easily together and we can just swirl it through.
There you go.
This is going to give us cream cheese all the way to our gelato.
And of course, you can't have a cheesecake gelato with ice cream cheese.
Now, next, we are going to add in our cookie base.
I love this here. I have some graham crackers.
You can use digestive biscuits and a kind of a plain vanilla biscuit that you like.
I mixed it with a little butter, just like the way
you would get it on a cheesecake.
That lovely kind of pottery crust.
When you add lots of those in there,
be generous because
cookie crust is my favorite part we're going to add in our blueberries.
I like to use frozen blueberries that have been defrosted
because they've got lovely color coming out of them.
Next, I'm going to add
in a little splash of vanilla extract because cheesecake always has vanilla.
And 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 all those lovely flavors.
And then all you want to do is just swirl them all together.
My gosh, you've got
all the chunks, all the texture, all the flavor in here.
This is going to be absolutely gorgeous.
There you go.
Just like the others into autumn
with a beautiful color and all that texture, it's going to make for
amazing gelato
that you know what to do now into the freezer.
And let's have a little taste.
I know the look of this by the color that it's going to be my favorite.
Kevin
here again.
George has his snack, so
love a taste.
Oh, yeah, just the cream cheese.
A little bit salty. I think that's like.
That is a summer frozen dessert all the way.
Yeah.
You guys selected some amazing flavors.
Thank you so much.
I know this was so much fun.
We want to know what you want to see us do next in the comments below.
And maybe you'll see yourself in an upcoming bigger, bolder baking episode.
So awesome. Yeah. Thanks, full bakers. Thank you. We'll see you soon.
We'll have more.
Delicious. Got a little bit of the cookie. I did. All right.