Whipping up a batch of perfect sugar & gluten-free homemade ice cream is much simpler than you think. I’m going to tell you exactly how to do it, step by step. Once you have the basics down it’s simple to get creative and make any flavor you’re craving.
What’s coming next? Light Chocolate with a Mexican Chocolate variation and then Blueberry Cheesecake. (Yes, it tastes like the real thing!) If you are a vanilla ice cream person like my husband, try my sugar & gluten-free Vanilla Bean Ice Cream.
- 1 ½ cups heavy cream
- 2 ½ cups 1% milk
- 1 teaspoon unflavored gelatin
- 1 tablespoon arrowroot
- 2 extra large eggs
- ½ cup agave nectar
- 3 cups sliced, fresh strawberries
- 2 tablespoons light agave nectar
- Prepare your liquid ingredients. Do this by combining milk and heavy cream in a large liquid measuring cup or spouted bowl. Put gelatin and arrowroot in separate, small bowls. Add about 3 T. of milk to each and stir until combined. Set gelatin and arrowroot aside. Add remaining milk to a heavy bottomed sauce pan and heat over medium low heat. After 2 minutes, add gelatin and mix well. Continue to stir milk while gelatin dissolves, heating until milk forms tiny bubbles around the outside of the pan. This is the scalding point. Reduce heat to low. Do not boil.
- Get eggs ready to add them to your milk. In this step, you beat the eggs in a medium sized bowl for 2 minutes, until light and airy. Add ½ c. agave to eggs and continue to beat on medium for about one minute. Mixture will double in volume.
- Temper your eggs so that they don’t scramble when you add them to the hot milk. This simple step involves adding ⅓ c. of scalded milk to egg mixture while whisking.
- Add the tempered eggs to the milk and whisk in arrowroot. Continue to whisk slowly until milk mixture thickens and coats the back of a spoon. To test, draw your finger across the back of the spoon. Mixture is done when it will hold a line without running. Remove from heat.
- Strain ice cream mixture into a medium sized mixing bowl using a fine mesh sieve. (Tip: I like to use spouted bowls to make it easier to pour the ice cream base into the ice cream maker.) Cover and chill until mixture thickens, for a minimum 4 – 6 hours, and preferably overnight.
- Before removing ice cream mix from the refrigerator to stir freeze, take sliced strawberries and add 2 T. agave. Mash with a potato masher, leaving large chunks of strawberries. Let strawberries sit for 10 minutes. They should look like this:
- Set up your ice cream maker according to the manufacturer’s instructions.
- Remove ice cream base from refrigerator and whisk or stir with a large spoon until the mixture is smooth.
- Add ice cream base to ice cream maker. Pour in strawberries and all of the juice. Stir freeze according to manufacturer’s directions.
- When ice cream reaches the consistency you desire, (I always test it with a tasting spoon!) move to a freezer-safe container and let it harden for about 4 hours. Here is what my strawberry ice cream looks like when it's done stir freezing: