I spend every Labor Day in Lake George, NY which is an amazing waterfront village. There are ice cream parlors on every corner.
Every year we try to get Ice Cream as a group, but I don't usually get to have any.
The place we went to this year was totally cross-contaminated. So we went to a different place that offered Gluten Free options. The options were chocolate, vanilla, strawberry, coffee, zzzzzzzzz. Oh sorry. I must have fallen asleep from that boring list.
People with Celiac Disease deserve variety too! I was lucky enough to receive a KitchenAid Stand Mixer and the ice cream maker attachment that goes with it as a gift. The ladies in my family (Moms, Aunts, Cousins, Grandparents, Sisters) all chipped in to purchase both, as well as a few more KitchenAid accessories.
I decided that I was going to make my all time favorite flavor - Salted Caramel! It came out so delicious that I just had to share it with you all.
One of the things you'll note is that I don't use vanilla extract, but rather pure organic vanilla beans. Most vanilla extracts are made by using a grain alcohol, such as vodka. Supposedly, the distillation process removes all of the gluten. Unfortunately, I found out several years ago that I react negatively to anything made from grain alcohol. So, I try to use vanilla beans instead. I find it gives things a much more richly vanilla flavor and that is just fine with me!
I decided that I was going to make my all time favorite flavor - Salted Caramel! It came out so delicious that I just had to share it with you all.
One of the things you'll note is that I don't use vanilla extract, but rather pure organic vanilla beans. Most vanilla extracts are made by using a grain alcohol, such as vodka. Supposedly, the distillation process removes all of the gluten. Unfortunately, I found out several years ago that I react negatively to anything made from grain alcohol. So, I try to use vanilla beans instead. I find it gives things a much more richly vanilla flavor and that is just fine with me!
Ingredients:
2 cups heavy cream
1 cup half & half
1 vanilla bean
1 cup granulated raw sugar
1/4 cup water
6 large egg yolks
1 teaspoon of sea salt
Directions:
Don't forget your Gluten Free ice cream cones! Goldbaums (http://www.goldbaums.com/) makes wonderful cones. So far I've tried the cups (wafer cones) and the cocoa infused sugar cones. They are amazing!
In a large bowl, pour the cream and half & half. Split your vanilla bean lengthwise and scrape the seeds into the bowl with the dairy items. Do not discard your scraped bean shell. Stir lightly to distribute the vanilla seeds throughout the mixture. Let this stand and begin working on the caramel.
In a large saucepan, combine the sugar, water and vanilla bean shell. Bring to a boil over medium-high heat. Let the mixture boil until it turns a dark amber color and smells toasted, but not burnt. When this occurs, remove the saucepan from the heat and slowly ladle in the vanilla cream mixture.
Return the saucepan to the stove over medium-low heat and whisk the mixture until the caramel and cream are thoroughly incorporated.
Separate your egg whites from your egg yolks if you haven't done so already. I like to prepare this mixture in the morning and use the egg whites for a healthy breakfast scramble. In your (now empty) large bowl, whisk the egg yolks until pale yellow. While you continue whisking, add a single ladle of your caramel cream into the egg yolks.
Pour the egg mixture into the saucepan with the remaining caramel cream. At this time, stir in the sea salt and cook over a low heat, stirring constantly until the mixture starts to resemble melted ice cream. When that occurs it should coat the back of a spoon so that you can run your finger across it and leave a trail.
Remove the mixture from the heat. Pour the mixture through a fine mesh strainer into a large heatproof bowl. If you have an automatically chilling ice cream machine you simply need to let the mixture chill in an ice bath for about 10 minutes and then pop it in the machine.
However, if you're like me and your ice cream maker is not self-chilling, you will need to place this mixture into the refrigerator to cool for a minimum of 4 hours. I usually leave it overnight to allow the flavors to continue to marry. This also allows time for my ice cream maker bowl to chill as well.
When it is fully chilled, pour the mixture into the ice cream maker. Most ice cream makers provide a result similar to soft serve. When the ice cream is done mixing, I transfer it to a tupperware container and throw it in the freezer. That is when it gets the ice cream consistency we are used to seeing.
Don't forget your Gluten Free ice cream cones! Goldbaums (http://www.goldbaums.com/) makes wonderful cones. So far I've tried the cups (wafer cones) and the cocoa infused sugar cones. They are amazing!
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