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  • (Intro Music)

  • (Title) Gemma's Bigger Bolder Baking Homemade Ice Cream

  • Hi Bold Bakers! I got a request to show you how to make homemade ice cream without using

  • an ice cream machine. Now I love this idea! And I'm going to make it using just two ingredients.

  • And I'm customizing the flavors to some of your great suggestions. So let's get baking!

  • You will never see me making something on Bigger Bolder Baking that you can't recreate

  • with basic kitchen equipment. So today for our ice cream all you need is a stand mixer

  • or a hand mixer and two ingredients--that is it!

  • First, we're going to add in our cream into our mixing bowl and we're going to whip it

  • on medium speed until it forms soft peaks. When your cream is whipped, we're going to

  • pour in our condensed milk. Make sure you stick around to the very end to see what great

  • ice cream flavors I've got coming up.

  • We're going to turn back on the mixer to medium speed and we're going to beat it until it

  • mixes all together and it becomes a little bit thicker.

  • And this is your ice cream base. How easy is this! It tastes so good. Mmm. Yummmy.

  • I want to give a big shout out to gsooo1 who's great idea it was to make ice cream without

  • the machine and who requested strawberry cheesecake ice cream, which is fantastic because it's

  • one of my favorites.

  • I've broken up a slice of baked cheesecake and I'm simply going to add our ice cream

  • base. Then we're just going to mix it in. I don't like to break up the base too much

  • because that's my favorite part of the ice cream. I'm going to swirl in a drop of strawberry

  • puree. And what we're going to do is create a ripple effect. You don't want to mix it

  • in too much. Perfect!

  • I got these food containers that I like to store my ice cream in. You can get these in

  • most food supply stores but I'm also going to put a link in the description below.

  • To finish off our ice cream we're going to personalize it with a homemade sticker. Because

  • that's what we do on Bigger Bolder Baking. Now into the freezer and on to our next flavor.

  • Jack Pound said that his mom loves honeycomb and her birthday is coming up so what can

  • I make? Honeycomb is like the inside of a Crunchie Bar. It's really good. It's like

  • a really light caramel. I can show you how to make this in the future. First break it

  • up using a mortar and pestle. Some bits in big lumps and some bits a little bit finer

  • so you get good texture. We're going to scatter our crushed honeycomb onto our ice cream base.

  • Then just gently fold it in. Because this honeycomb ice cream is for Jack's mom's birthday,

  • we're going to personalize it with a sticker! Now I'm just going to taste it to make sure

  • that Jack's mom will like it. Oh yeah. yeah, she would really like this. We're going to

  • pop this into the freezer and onto our next flavor.

  • Our next ice cream flavor is Cookies & Cream courtesy of Mia Lopez via Pinterest and FallenAngel

  • on YouTube. Use a pestle and mortar to break up your cookies and leave their fillings in

  • there too because it adds to the flavor. I chose OREO because they're some of my favorite

  • cookies. And just like the other ice creams, just gently fold in your cookies. I like to

  • leave some bits unmixed. And there you have it, simple cookies and cream ice cream. Get

  • it into the freezer and onto our next BIG flavor.

  • Simmi Setia is a big mango fan so for this next ice cream, we're going to make a mango

  • swirl kind of like a mango creamsicle. It's SO good! To our base, we're going to add in

  • some vanilla seeds and you can even add in some vanilla extract. See all these beautiful

  • speckles in it. Drizzle into your base some mango puree mixed with a little bit of sugar.

  • I'm going to put all of these recipes in the description box below so don't worry. And

  • then just give it a light swirl. Looks so beautiful. I think this is my new favorite

  • flavor because it is dreamy. Good idea Simi!

  • Can you guess what our next flavor is going to be? Rainbow Cake ice cream! Rainbow Cake

  • was our very first episode on Bigger Bolder Baking so make sure you check it out for the

  • recipe. A little bit like our cheesecake, we're going to break it up into bits. Now

  • the secret is don't over mush it because you start to muddy all the colors. And make some

  • pieces big and some pieces small. The thing I like about using cake in the ice creams

  • is that you have the frosting on the cake as well so you get the best of both worlds.

  • And then in with the base. Now just gently fold it into the ice cream base. Because like

  • I said before, you want to keep all those lovely vibrant colors. These ice creams make

  • great gifts. They're personal. They're easy to make. And you can customize them to anybody's

  • favorite flavors.

  • This ice cream flavor is my personal favorite. Funfetti ice cream! And after all my hard

  • work, I kind of think I deserve it. I crumbed some funfetti cupcakes. And in with the ice

  • cream base. Funfetti ice cream wouldn't be the same without the frosting. I mixed this

  • frosting with a little bit of ice cream base first to loosen it up and help it freeze.

  • And then like any good funfetti cake--Sprinkles! And then just mix it all together. It's like

  • all your favorite desserts mixed with homemade ice cream. And I even made a label for my

  • ice cream so that everyone knows it's mine.

  • When your ice cream is frozen, serve BIG scoops of every flavor. You'll be proud to share

  • all of your amazing creations.

  • I loved making this video for you guys. If you have any more great suggestions, please

  • leave them in the box below. Don't forget to subscribe to my channel and I'll see you

  • back here again next Thursday for more Bigger Bolder Baking.

(Intro Music)

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B1 cream ice cream flavor bolder base baking

Homemade Ice Cream (No Machine) with only 2 Ingredients - Gemma's Bigger Bolder Baking Ep. 21

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    vivian posted on 2015/04/03
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