One thing I love about ice cream is that it is super easy to make gluten free. There's occasionally some ingredients to worry about (I'm looking at you gluten-ified brands of vanilla extract...you tricky devils, you), but other than that it is the dessert that gluten-free folks dream of.
I've made various ice creams and sorbets in the past (I'm looking at you Hazelnut Ice Cream Waffle and Lemon Mint Sorbet), and am looking forward to all the creations this month. My first #icecreamlove recipe is inspired by pumpkin pie. This recipe doesn't include any pumpkin puree, but is packed with all the spices that go in it. Combined with the vanilla in the ice cream, this ice cream almost tastes like it should be in a pie....mmmmm.
AstigVegan; Baker Street; Cakeballs, cookies and more; Cheap Ethnic Eatz; Georgiecakes; Hobby and More; Mis Pensamientos; No One Likes Crumbley Cookies; Pippi's In The Kitchen Again; Queen’s Notebook; Rico sin Azucar; Simply Reem; That Skinny Chick Can Bake!!!; The Spicy RD; Vegetarian Mamma; You Made That?; BigFatBaker; Bon a croquer; Baking and Cooking, A Tale of Two Loves; Soni’s Food for Thought
If you would like to join us for #icecreamlove, just add your ice cream recipe to the link tool below in the month of June or July! Be sure to check below the link tool for my recipe!
Gluten Free Spiced Ice Cream
Chill Time: 25 minutes
1 cup milk
3/4 cup sugar
2 tsp gluten free vanilla extract
1 pint (2 cups) heavy cream
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp ginger
1 tsp nutmeg
1. Whisk the sugar into the milk in a medium bowl until the sugar has dissolved.
2. Whisk in the vanilla, cream, and spices until well combined.
3. Pour the mix into your prepared ice cream maker, and freeze for about 25 minutes.
4. You can eat the ice cream now if you're impatient like me, but if you'd like a well set ice cream that doesn't melt as quickly, transfer the ice cream to an air-tight container (can't stress the air-tight part enough) to set for 2 hours before serving.