ICE CREAM GLUTEN FREE RECIPES
CHOCOLATE ICE CREAM | CHOCOLATE RECIPES | GINNY ROLFE FOR ...
Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)
Total Time 35 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
- Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
- Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
- Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
- Pour into a bowl and leave to cool, stirring occasionally.
- Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
- Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.
Nutrition Facts : Calories 299 calories, FatContent 23.6 g fat, SaturatedFatContent 14.3 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 16.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
GLUTEN-FREE RECIPES - BBC GOOD FOOD
On a gluten-free diet? Our recipes mean you needn't miss out on variety, whether it's classic carrot cake or beef cobbler you're after.
Provided by Good Food team
Number Of Ingredients 1
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Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)
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Calories 299 calories per serving
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Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 299 calories per serving
- Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
- Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
- Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
- Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
- Pour into a bowl and leave to cool, stirring occasionally.
- Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
- Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.
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