Gluten-Free Does Not Mean Flavor Free
With summer coming I decided I wanted to learn how to make ice cream. I am tired of trying to decipher the ingredient list on the packages in the store. The ingredients are getting worse and worse each year. What happened to milk, heavy whipping cream and half and half? Plain and simple sugar? Eggs? Vanilla extract? All recognizable - I dare you to find them on the packages in the store. They now have things in them I often cannot pronounce and am not entirely sure what some of them are. I figure if I have to go look up the ingredients on the internet, I probably shouldn't be eating it. So many of them have corn syrup in them now - why? I used Enjoy Life Semi-Sweet Chocolate Mega Chunks (first time I purchased these) in it and almonds. I didn't like the chocolate chunks because they were too sweet so I decided to put them in the ice cream because I knew the sweetness would be muted when frozen.
This is very creamy and crunchy (because of the inclusions). It tastes like ice cream should!
Keep in mind the directions may have to change to accommodate your ice cream maker.
Vanilla Ice Cream with Chunks of Chocolate and Almonds
3/4 cup sugar
1/8 tsp salt
1 3/4 cups half and half
2 large eggs
1 1/2 cups heavy whipping cream
1 tsp real vanilla extract (GF)
1 cup chopped almonds
1 cup GF chocolate chunks
In heavy saucepan (I used my cast iron dutch oven pan) combine sugar, salt and half and half. Cook over medium heat, stirring occasionally until mixture is steaming. Reduce to low.
Slightly beat eggs in a medium bowl. Slowly whisk half of the hot mixture into the eggs to temper them and prevent them from becoming scrambled. Pour mixture back into pan and cook over medium- low heat until slightly thick (about 3 minutes). Remove from heat and refrigerate until chilled or overnight.
Just before making the ice cream, add the heavy whipping cream and vanilla into the chilled custard mixture.
My ice cream maker took 20-40 minutes to "freeze" the ice cream and then I added the inclusions (almonds and chocolate chunks). Then place in freezer if not frozen solid enough for your taste.
Again, you may have to change these instructions based on your ice cream maker.