I frigging love Jemma. She's inspired me to try new things, to discover flavours and textures to create a sensation like no other. Cooking and baking is now a passion of mine, almost like an art. Thankyou Jemma, you've given me an outlet.
Donal Skehan CupcakeJemma Hey guys, here in the states we have a company "www.nemosbakery.com/" they have amazing cake and so much more. but many of their flavors is artificial and not real if you read the label on their cakes sold in stores. can you guys teach us how to make my fav cake from cake using real vanilla and chocolate like i know you guys do. its the chocolate puddin pound cake. its super moist and has chucks of puddin in it.
I'm in the states, and make simple substitutions. I use: confectioner's sugar for caster sugar, heavy cream for double cream, and 3 Tablespoons of Watkins Vanilla Flavor for the vanilla pod. I always make two; one vanilla, and for the other, I add 1/3 cup of cocoa, for chocolate. I think I'll experiment and add butter toasted pecans, for a butter pecan ice cream, tomorrow. UPDATE: After freezing, they are wonderful! Light, yet creamy and filling. Your recipe will now be my kitchen standard for ice cream. Thank you, AGAIN! Happy Holidays, Ms. Cupcake Jemma! I added 1 teaspoon of Watkins Vanilla Extract (since I didn't have a vanilla bean). The flavor was stunning! Made me stop dead in my tracks! Again, your recipes are FABULOUS! This is the first time I've ever used confectioner's sugar (here in the U.S.A., we substitute confectioner sugar for caster sugar, as well as heavy cream for double cream), in ice cream, and it was absolutely wonderful! Much, much smoother, and thankfully, not as sweet (leaving half for vanilla ice cream and the other half I'm making into fresh strawberry ice cream). Ms. Jemma, you are a GEM-ma! Thank you, so much!
Simple, yet beautiful. I'm not just talking about the ice cream either! In all seriousness, this method of making ice cream is practically effortless. This'll serve as a nice base to coffee, chocolate, peanut butter, or fruit flavors (my personal favorites are raspberry, strawberry, mango, blackberry, and banana). Once you have the ice cream down, the milkshake options are limitless! Thank you for sharing Jemma and hope to see more recipes like this is the future!
Guys i made this recipie today, i dont have an icecrem machine so tomorrom i will put my mixture into a small bowl and put it into a bigger bowl with ice and salt and then mix till i have a simmilar consistency as jemma’s icecream so i can then freeze it. I will update you tomorrow with the results!
Katla Vigdís Vernharðsdóttir instead of the vanilla pod, just put in your milk and double cream's pan some fresh mint. Then add the chocolate chips when the ice cream is ready. It won't be a green ice cream but a pale yellow one which is the natural colour but if you want a green one, just put some green colour in the pan. Enjoy !
"It almost came to the boil..." Haha awe!! She is so adorable. Personally I don't even watch it for the recipes, (Though they are a plus) I mainly watch it for her. She like the cutest thing ever!!!!
Jemma! Thank you for sharing this delicious video. Back in the day when I made ice cream for my restaurants, RUM RAISIN was an amazing favorite. I'd love to see you give this a go. So, one vote for RUM RAISIN ICE CREAM. Blessings ChefMike
How about a rocky road ice cream. We had an ice cream once at the coast, (think it was Littlehampton),and they dipped the whole thing in a thinned down chocolate that set, haven't had one since.
Pistachio ice cream!!!! Please please Jemma I used to love it as a child and haven't been able to find a decent one for a very long time now. Love your vids, I'm a big big fan!!! ^_^
This is not simple, if you want to make a real simple vanilla ice cream take a small ziplock bag and put in cream milk sugar and vanilla extract, i a bigger ziplock bag put a lot of ice and salt(the salt will make the ice even colder), put the little ziplock bag in the big ziplock bag and make sure the both closed really well, then start shaking and turning it for about 10-15 minutes, im telling you, this is a good ice cream!
We used to use coffee cans and a zip lock bag. Sugar, cream, extract and milk went into the zip lock then into a small coffee can, tape it shut. That was put into a larger coffee can that the ice and salt were added to and that one was trapped shut then you rolled the can across a picnic table. They used to call it kick the can ice cream but that only works as long as you don't kick the plastic lid!
+Guizinha Criulinha I think the only thing you can do is put it in to a food processor/blender and whizz it up before putting it back in the freezer. x
+CupcakeJemma Thanks Jemma for your tip and kindness! I used my blender and it worked just fine (obviously with the ice cream machine would be better but I'm not that lucky ;-)) This ice cream tastes so good and delicate! Baci baci
Surrey good of St can I'd by used good of St can I'd by used good of St can I'd by used good of St can I'd by used good of St can I'd by used good of St can I'd by used good of St can I'd by used good of St can I'd by used good of St
Ice cream is eggs, cream, milk, sugar and a flavor... Homemade is much healthier than store bought because you don't need to add preservatives or food dyes.
Cinnamon ice cream is a pretty delicious alternative to vanilla. I've never made it myself but I'm guessing you just replace the vanilla seeds and pod with ground cinnamon.
I've made ice cream several times. What I don't like is that when you take it out of the freezer, it's like ice! The only soft ice cream I've made was rum & raison......the booze doesn't freeze. But how come when I buy ice cream, it's soft enough to serve right away? And yes, I use a similar recipe (French vanilla) as my base!
Mango, Taro, or Green Tea! And I know this might be a little weird, but I had some Pandan flavored ice cream once... and it's by far the best thing I've ever tasted.
Please make a red velvet ice cream with cream cheese of course. I'm a fan of your red velvet cupcake and it's really awesome. Looking forward to that :) thanks!
You can also make some very healthy ice-cream from frozen fruits :) just by blending them with milk or double cream or if you're vegan or lactose intolerant you can use soya-milk/cream :) works the best with frozen bananas and frozen mangoes
Guys if you put something like 1/4 teaspoon almond flavouring or extract you get this amazing almond ice-cream. It's SO GOOD!!! It's like marzipan ice-cream! =D
excellent video Jemma, i made it two days ago and when i start to cook the mix eggs, sugar, milk and heavy cream, the mixture start to separate, why? at the end, i strained put in the freezer, i ate by night and it taste good.
