says summer time like a scoop of homemade ice cream. Theres
something about the enjoying a bowl of fresh homemade ice
cream on a hot summer day. There are many wonderful gluten-free
ice creams readily available at the grocery stores but homemade
ice cream can be very fun and easy to make. Involve your kids
and be creative. There are many delicious varieties
some well-known and yet there is still plenty of room to invent
a new flavor of your own.
The first ice creams date back a long time
even as early as 200BC. It is said that the Roman Emperor
Nero had snow brought down from the mountains to freeze his
favorite drinks. Marco Polo returned from the Far East with
an ice cream sorbet recipe and King Charles I of Englands
cook developed a frozen cream recipe. It wasnt until
1846 that Nancy Johnson (USA) invented the hand crank freezer
that ice cream, as we know it today, came into existence.
In the 1920s Clarence Vogt developed the first continuous
process freezer that made commercially produced ice cream
- The most popular flavor of ice cream
- The most popular topping - chocolate.
- The United States is the largest consumer
of commercially produced ice cream.
- The U.S. produces more than 800 million
gallons of ice cream every year.
- The global market for ice cream is around
11 billion dollars.
- The best temperature to serve ice cream
- About 13% of men and 8% of women admit
to licking their bowl clean after eating their ice cream.
- The biggest ice cream sundae was 12 feet
tall - made in California.
- Around 5% of people will admit to sharing
their ice cream with their cat or dog.
- Adults consume nearly one-half of all
ice cream novelties.
- July is national ice cream month!
Answers to Common Ice Cream Questions:
What makes a premium ice cream?
Premium ice creams are made with fresh cream,
real eggs and natural flavorings. Lesser ice creams may not
contain as high of quality ingredients and they have more
air whipped into them. In some cases, nearly half of the container
of lesser quality ice creams is "air". Having more
air means that the ice cream scoops more easily and melts
What is gelato?
Gelato is an Italian ice cream that is denser,
more icy, and often more flavorful, than American ice cream.
Gelato recipes usually include more egg yolks, more milk and
less cream. It actually has less fat than
regular ice cream, but gelato's low overrun makes for an extremely
dense, rich and creamy treat.
What about sorbets?
Sorbets are all about fruit. There is no
milk, eggs, or cream in sorbets
.simply fruit, sugar,
usually lemon juice and water. Originally sorbets were used
as a palate cleanser, but today are enjoyed just as much as
ice creams. The key to a good sorbet is fresh fruit. Using
cooked fruit will result in a sorbet that tastes like jam
What are some great ice cream makers?
We use the Cuisinart ICE-20 1-1/2-Quart
Automatic Ice Cream, Frozen Yogurt, and Sorbet Maker. The
great thing about this ice cream maker is that you dont
have to add salt or ice. Just add your ice cream batter and
turn the machine on
within about 20-30 minutes your ready
to enjoy your ice cream!
There are a whole bunch of different ice
cream makers ranging from $29 to about $250. For a variety
of different ice cream makers check out www.amazon.com.
What commercial brands of ice cream are
Always check the ingredients and of course
avoid those with brownie flavors or cookie dough and other
additives containing wheat and malt. With that said the following
brands have ice cream flavors that are gluten-free:
Breyers, Häagen-Dazs, Carvel,
Turkey Hill, Ben & Jerrys*, Edys, Baskin-Robbins*,
Rice Dream, Soy Dream, Tasti D-Lite. *See next question/answer.
How about buying ice cream in an ice
We tend to avoid buying ice cream "scoops"
from an ice cream shop only because they often just
casually rinse off the scoop between different flavors. This
is an obvious opportunity for cross contamination.
Homemade Ice Cream, Sorbet & Gelato
Quick & Easy Vanilla
Makes about 1 quart.
- 2 eggs
- 2/3 cup sugar
- 1-3/4 cup whole milk
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
In a stand mixer (or a hand mixer will also
work) beat the eggs and sugar until thick. Add the milk, heavy
cream and vanilla extract. Continue to beat until well-blended.
Pour mixture into an ice cream maker. Freeze according to
instructions for your ice cream maker.
Note: If you are concerned about salmonella
you will want to cook the eggs before proceeding with making
your ice cream. Although the risk of contracting salmonella
from raw eggs, the illness can be life-threatening to infants,
pregnant women, the elderly and ill or immuno-compromised
Makes about 1 quart.
- 1/2 large cantaloupe
- 6 egg yolks
- 1/3 cup plus 1 Tablespoon sugar
- 5 ounces light corn syrup
- 1/3 cup heavy cream
- 4 egg whites, at room temperature
- 1/2 teaspoon lime zest
- 1 Tablespoon lime juice
Scoop out the seeds of the cantaloupe and
peel off the rind. Cut the flesh into small pieces. Place
the cantaloupe in a food processor and puree.
Beat together the egg yolks and 1/3 cup
sugar until thick. Warm the corn syrup over low heat. Whisk
together the egg yolks and sugar. Whisk mixture into the corn
syrup and cook over low heat, whisking just until warmed through.
Remove from the heat and strain through a fine sieve into
a large bowl. In separate bowl, whip the cream until soft
peaks form and fold it into the yolk mixture.
Beat the egg whites with 1 tablespoon sugar
until soft peaks form. Fold into yolk mixture. Stir in melon
puree, lime zest and lemon juice. Freeze according to instructions
for your ice cream maker.
Makes about 1 quart.
- 2 cups sugar
- 2 cups water
- 12 ounces frozen blackberries
- 4 teaspoons fresh lemon juice
Add blackberries and 1/4 cup water to a
food processor and puree. Transfer to a strainer and strain
and discard seeds.
Add sugar and water to a medium saucepan
and bring to a boil. Reduce heat to low and simmer until sugar
dissolves. Remove from heat and let cool completely. Add blackberry
puree and lemon juice to sugar water, stirring to blend. Pour
into a freezer bowl of an ice cream maker and let the mixture
thicken for about 30 minutes. Transfer sorbet to an airtight
container and freeze until desired firmness.
Check out these other great ice cream
recipes on Glutenfreeda.com:
Frozen Peach & Cherry Yogurt
Berry Ice Cream
Chip Ice Cream
- Chef Jessica