Death By Gluten Free Carob Ice Cream
Death By Gluten Free Carob Ice Cream is a dessert that serves 6. One serving contains 347 calories, 7g of protein, and 18g of fat. For 76 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have non-fat milk, heavy whipping cream, eggs, and a few other ingredients on hand, you can make it. It is perfect for Summer. 7 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Gluten Free Recipe Box. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 27%, this dish is not so spectacular. Try Egg-Free Chocolate Ice Cream – Low Carb, Gluten Free, Death By Chocolate Ice Cream, and Death By Chocolate Ice Cream for similar recipes.
Servings: 6
Ingredients:
3/4 cup gluten free carob powder*
4 large egg yolks
2 large eggs
7/8 cup granulated sugar
7/8 cup heavy whipping cream (or half & half or 1/4 cup egg yolks)
1 ¾ cups non-fat milk
1 teaspoon pure vanilla extract
Equipment:
food processor
sauce pan
blender
bowl
whisk
ice cream machine
wooden spoon
microwave
Cooking instruction summary:
In a medium-size saucepan, warm milk.There are two method of mixing, a food processor or in a bowl using a handheld-immersion blender. Using either method, combine carob powder, eggs, and egg yolks.Add warm milk slowly to temper the eggs.Measure heavy cream and whisk in vanilla. Add this mixture to the milk/egg/carob mixture.Transfer everything to the saucepan, cook over medium heat and cook until the mixture coats the back of a wooden spoon.Cover the pudding and cool in the refrigerate until cold.Use your ice cream machine according to the manufacturer's instructions.You can immediately serve your carob ice cream in its soft-serve form or add to an air-tight container and freeze for future use.To defrost the full amount of ice cream, warm it on high in the microwave for 15 to 20 seconds; or leave it out at room temperature for 15 to 20 minutes or until soft. The smaller the amount, the less time it takes to defrost.
Step by step:
1. In a medium-size saucepan, warm milk.There are two method of mixing, a food processor or in a bowl using a handheld-immersion blender. Using either method, combine carob powder, eggs, and egg yolks.
2. Add warm milk slowly to temper the eggs.Measure heavy cream and whisk in vanilla.
3. Add this mixture to the milk/egg/carob mixture.
4. Transfer everything to the saucepan, cook over medium heat and cook until the mixture coats the back of a wooden spoon.Cover the pudding and cool in the refrigerate until cold.Use your ice cream machine according to the manufacturer's instructions.You can immediately serve your carob ice cream in its soft-serve form or add to an air-tight container and freeze for future use.To defrost the full amount of ice cream, warm it on high in the microwave for 15 to 20 seconds; or leave it out at room temperature for 15 to 20 minutes or until soft. The smaller the amount, the less time it takes to defrost.
Nutrition Information:
covered percent of daily need
