I love ice cream. What’s not to love? It is a nice sweet, cool treat, that isn’t too heavy, but can be created in an array of palate pleasing flavours. Pure pleasure. When I was diagnosed with celiacs disease, I was rather surprised to read that many ice creams contained wheat. Ugh, how could that be? How could my favorite melting treat have gluten in it? I did some research, and found that some ice creams don’t. However, none of the fun flavours were gluten free.
I went out and bought myself an ice cream maker, knowing that I could take my gluten-free Oreo cookies and make myself some cookies & cream ice cream. The possibilities are endless with this little wonderful machine. I’m thankful that it is only a small machine, making only 1 1/2 quarts at a time. This lets us all taste the bounty once or twice, and then move onto the next flavour adventure.
Now, I know that I said that the “boring old” standby of vanilla flavoured ice cream was available as gluten free, but it’s not nearly as good as this ice cream. This ice cream contains vanilla beans, is made from fresh ingredients, and is absolutely amazing when eaten shortly after being churned. I wanted to start with the basic vanilla recipe, knowing that I would be able to tweak that recipe to make any kind of ice cream my little gluten-free heart desired.
This recipe comes from the manual that came with my little Hamilton Beach Ice Cream and Frozen Yogurt Maker. Worth trying out, I can’t wait to do some more experimenting, especially with so much fresh fruit in season now.
3/4 cup sugar
1/8 tsp salt
1 3/4 cups whole milk
1 vanilla bean, split & scraped out (optional, but SO good!)
2 large eggs, beaten
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1. In a heavy saucepan, combine sugar, salt, vanilla bean seeds (and pod for flavour) and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
2. In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into saucepan. Cook over medium-low heat until slightly thick, about 3 minutes. Remove vanilla bean. Remove from heat and refrigerate until chilled or overnight.
3. When ready to freeze, stir in heavy cream and vanilla extract into the chilled custard mixture. Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency is reached.