Tag Archives: gluten-free ice cream

Kids in the Kitchen: Chocolate Ice Cream

Apparently, all of the kids wanted a chance to make  dessert. Matt chose chocolate ice cream as his dessert of choice. While we’ve made homemade ice cream in the past (this past summer, each of the kids made a different flavor), we haven’t done so specifically as part of the “Kids in the Kitchen” series. So – chocolate ice cream it was.

I don’t know why it took me years to get an ice cream maker. I suppose I just never saw the need for one – it was another appliance to take up space. But when I purchased my KitchenAid mixer last year, I received a rebate for a free ice cream maker. Of course, I took advantage – and I’ve loved it ever since! The ice cream maker attachment is simply a bowl that can be stored in your freezer, and a special paddle attachment. It mixes ice cream like a true champ – and with this recipe, you can have extremely creamy, chocolate-y ice cream that rivals the best store-bought brands. And it’s gluten-free (unlike my favorite Blue Bell Dutch Chocolate – why, oh why must wheat be in the strangest things?) What’s not to love?

Of course, Matt had to taste test every step of the way. Not that I blame him. With a bunch of creamy chocolate, who can resist? Our family devoured most of this ice cream last night, but I’m strongly considering sneaking into the freezer for a few more indulgent bites.

Chocolate Ice Cream, adapted from Alton Brown

1 1/2 oz unsweetened cocoa powder

1 c heavy cream

 2 c whole milk

1 c lite coconut milk (I had it leftover, so I thought I’d use it. You can substitute more whole milk if you’d like)

8 large, happy, free-range egg yolks

9 oz sugar

2 t vanilla extract

Place the cocoa powder and the cream into a medium saucepan and whisk. Add the  the milk and the coconut milk and whisk in. Bring to a simmer over medium heat, whisking occasionally, and remove from heat.

In a medium bowl whisk the egg yolks with the sugar. Temper the egg yolk mixture by adding a few ladles of the milk mixture in and whisking with each addition. Pour the tempered egg yolk mixture into the remaining milk mixture and whisk until combined. Place back over medium-low heat and whisk until the mixture thickens slightly and coats the back of a spoon (about 175 degrees F). Pour the mixture into a freezable container and allow to sit at room temperature for 30 minutes. Stir in vanilla extract, cover, and place in refrigerator for 4-8 hours.

Pour mixture into an ice cream maker and process according to manufacturer’s directions. Place in freezer for a few hours to allow the ice cream to firm up.

Makes 1 1/2 quarts.

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Kids in the Kitchen: Fried Ice Cream

I’m guilty. Guilty of indulging our kids in crazy, unhealthy treats. When Brandan conjured up the idea of fried ice cream for his turn in the kitchen, I caved. My justification? We honestly have very little “junk” food in our house. The kids rarely have soft drinks, candy, or chips – and continually are re-introduced to vegetables in the hopes that one day, they’ll actually start eating them. So how much will a bit of fried ice cream hurt? That, and I’d never experienced fried ice cream, so I was curious to try it.

I was surprised at how easy it really was. Sure, there were several steps, but each one could be completed in a manner of minutes, and we could go back to our activities in between, while waiting for ice cream balls to freeze. It also was relatively easy to convert to gluten-free – I only had to grab some gluten-free corn flakes (I used Nature’s Path Honey’d Corn Flakes), check the ingredients in the ice cream, and we were good to go. (Those corn flakes aren’t half-bad, either. I’m not big on boxed cereals, but these reminded me how much I used to like corn flakes.)

Everyone enjoyed the ice cream quite a lot. The kids commented that the corn flake crust reminded them of an ice cream cone. While I likely won’t make this again anytime soon, (I hate frying – we buy all that oil, only to later stare at the fryer full of oil that I’ll just throw away. Yes, I realize I could strain it and re-use it, but I don’t fry often, so it’s just not really practical.) it was a fun experiment, and quite tasty!

Fried Ice Cream, adapted from Emeril Lagasse

1 quart vanilla ice cream (make sure it’s gluten-free; I used Blue Bell Vanilla Bean)

1-2 c crushed gluten-free corn flakes

2 large eggs

2 T sugar

Vegetable oil for frying

Chocolate sauce, optional

Whipped cream, optional

With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed-paper-lined baking sheet (I used a Silpat) and cover with plastic wrap. Freeze for 2 hours.

Place crushed cornflakes in a shallow bowl. Roll the ice cream balls in cornflakes and freeze again for 30 minutes.

In a bowl, beat the eggs together with the sugar. Dip the coated ice cream balls in the egg mixture, and then roll in the cornflakes, coating completely. Freeze for 1 hour.

Heat the oil in a large pot or fryer to 400 degrees. One at a time, lower the balls into the hot oil and fry until golden brown, about 30 seconds. Remove from the oil with a slotted spoon and place in a dessert bowl. Top with chocolate sauce and whipped cream and serve immediately.

Serves 4.

Yes, I realize I’ve promised you stories about our vacation – I still plan to really soon! But for now, I’ll give you a sneak peek of a photo:

Monarc Ranch - our cottage was on 300 acres!

Happy Easter from our family!

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Butterscotch Ice Cream

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A few weeks ago, the much-anticipated ice cream maker attachment for my Kitchenaid mixer arrived! You see, I have never made ice cream prior to its arrival, so I’ve been dreaming up amazing flavors, researching, and dreaming of my first batches of ice cream, mouth watering all the while. But when it actually arrived, I couldn’t decide which flavor to make first.

To be 100% honest with you, however, this butterscotch is the second batch of ice cream made in our home. The first? A not-so-remarkable mint chocolate chip. (I forgot to buy whole milk, so along with the cream, I used 2%, which made it sort of icy. Also, I used fresh mint leaves, rather than extract, which was a subject of much debate between my husband and I. His opinion? Too earthy tasting, and too strong. Mine? I wanted to make something with natural flavors, and I kind of liked it. It was pretty strong, though.) Regardless, it wasn’t the “amazing” ice cream recipe I wanted to share with you.

So, ice cream attempt #2. Butterscotch ice cream. See, I love anything butterscotch. During my ice cream research, I came across Deb’s recipe at Smitten Kitchen, and well, I was smitten! I even went out to purchase a little bottle of scotch, (If you live in Texas, then you know that this isn’t always an easy feat – purchasing liquor. It’s not just in every store. Many areas are dry, or only sell wine and beer. This means that liquor purchases require planning and special trips.) just so I could make my ice cream be the best it could be.

And boy, was it! This ice cream was so deliciously creamy, and the butterscotch flavor, while not overwhelming, was complex, so each mouthful seemed new and intriguing. The familiar flavor of vanilla, with hints of honeyed spice, seems to develop into such a pleasing sensation that I had to practice considerable self-restraint in order to not consume it all. I did imagine, however, that this ice cream would become even more amazing if accompanied by a gingersnap-like cookie. (so if anyone knows of a gluten-free gingersnap recipe, please let me know! Otherwise, I may be experimenting with one at some point.)

An added bonus? The liquor in this ice cream (and maybe the butter too, I’m not sure) allows it to remain creamy and soft enough for scooping, even after days in the freezer. If it lasts that long in your house, that is.

Adapted from Smitten Kitchen:

1 c firmly packed brown sugar
2 T butter
1 T vanilla
2 t scotch or bourbon
1 1/2 c whipping cream
2 c half-and-half (light cream)
6 large egg yolks

In a 1- to 2-quart saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth. Remove butterscotch mixture from heat. Add vanilla and scotch.

In another 3- to 4-quart saucepan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, (it should coat the back of a spoon) 2 to 4 minutes. Immediately remove from heat.

Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container and freeze until firm, at least 6 hours.

Makes 1 quart.

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Filed under Desserts, Eggs, Gluten-Free