At eight years old, I spent a week at Girl Scout summer camp.
After supper one evening, we all took turns at cranking a wooden ice cream freezer.
Never before had I enjoyed homemade ice cream.
It was the best ever!
Then, we discovered swirly vanilla/chocolate soft serve at our local mom & pop burger stand.
On warm dry days, my brother, sister and I would go on long bike rides.
We would stop and buy ourselves a tall cone of swirly soft serve using money we had earned doing time on paper routes, chores for elderly neighbors and picking berries during the summer months.
If mom and dad had known about our shenanigans, they would have blistered our behinds!
We were supposed to have been saving every penny we had worked for!
One year, we were invited to a very special family birthday party, held at the premier ice cream parlor in our town.
There, I was introduced to the incredible ice cream sundae.
Some years later, my high school sweet heart introduced me to ice cream parfaits at the same parlor, so nostalgic and romantic!
I fell in love . . . with ice cream!
A History of Ice Cream
“Luxury-loving Romans of Julius Caesar’s day knew a kind of ice cream . . . snow from the high mountain passes, carried to Rome by fleet runners. There it was flavored with fruit juices and enjoyed as a rare delicacy. Centuries later, Marco Polo returned from Japan to Venice with a recipe for a kind of milk ice. Italians quickly introduced it to the rest of Europe. 'Cream Ice' was so well liked by Charles I of England that he pensioned the French chef who made it for him. Virginia cavaliers brought the idea to the new world. Generations later, Dolly Madison reversed the name and Ice Cream appeared on the White House menu.”
My junior year in college, I transferred to a university where I met my future husband; it was love at first sight forever (yes, I love my husband even more than ice cream).
He discovered my fondness for ice cream.
Though we were very poor students back then, he romanced me with long walks to the local ice cream shop where seasonal delights of my favorite frozen confection came in wondrous flavors; blackberry, licorice and pumpkin won my heart.
One spring break, he took me to Baskin & Robbins™.
I oohed and awed over the countless choices of frozen desserts.
It was there I discovered my all- time favorite flavor combination, Jamoca Almond Fudge.
It was also there we met a very talented gentleman who created incredible frozen desserts using ice cream.
A few short years later, after I graduated from college, we hired him to create our wedding cake.
It was four tiers of unforgettable deliciousness, each tier a different cake paired with a complimentary ice cream flavor.
To this day, former wedding guests still mention how wonderful that cake was!
We’re proud to present this GlutenFreeHomemade.com original key recipe.
As a family, we’ve spent months making batch after batch of gluten free ice cream and in-depth taste tests.
With the perfect Philadelphia style base recipe, gluten free ice cream flavors you will love are limited only by your imagination.
To fuel your creativity, I have included some exciting flavor variations, along with some timeless favorites.
Gluten Free Ice Cream—Key Recipe to Frosty Desserts
By Cat McMahon
Making gluten free ice cream is a social affair, a perfect activity for family gatherings, holidays, BBQ’s, birthday parties and just because you love ice cream!
Prep Time: 1 hour, plus overnight Cook Time: 30 minutes Yield:about 7 cups (14, 1/2 cup servings)
- 2 tablespoons cold water
- 1 teaspoon gelatin
- 2 cups whole milk
- 2 1/2 cups heavy whipping cream
- 1 cup plus 2 tablespoons granulated white sugar
- pinch salt
- 1 1/2 teaspoons Homemade Vanilla Extract
1. Put water in a custard cup, and then sprinkle gelatin over the top; Let soak for about 10 minutes.
2. In a large saucepan, mix together milk, sugar, salt and heavy cream.
3. Cook over medium heat until mixture is steaming and smells like cooked milk; stir constantly to prevent scorching.
4. Gradually stir in gelatin mixture, stirring constantly for 1 to 2 minutes, or until gelatin is completely dissolved.
5. Cover gluten free ice cream mix and place in the refrigerator overnight.
6. Stir in vanilla extract just before placing in an ice cream freezer.
7. Churn mixture in ice cream freezer according to manufacturer’s directions.
8. Remove gluten free ice cream and place in a freezer safe container.
9. Cover container and freeze ice cream until solid.
After churning in ice cream freezer, stir in 1 cup toasted flaked coconut, 3/4 cup canned crushed pineapple drained, 2 small bananas mashed with 1 tablespoon lemon juice, and 2 tablespoons sliced maraschino cherries.