As a gluten free gal, dessert can definitely pose some challenges. Just when the winter holidays full of treats have passed, summer soon creeps up filled with barbeques where the only option on the sweets table is the fruit bowl… Unfortunately, I can’t really blame my hosts for not wanting to delve into the confusing world of GF flours, xantham gum, and hold on a second, not all baking soda is gluten free?! Fortunately the one dessert that never fails is a classic summer favorite; ice cream. Okay so not the kind with fudge brownie or cookie dough pieces, but let’s save our tears over that one while I give you one of my favorites from my ice cream recipe arsenal that is sure to please a crowd.

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Ingredients

2 cups Organic Valley Wholemilk
4 teaspoons cornstarch
3 tablespoons softened Organic Valley Neufchatel
1 tablespoon matcha green tea powder
1/8 teaspoon fine sea salt
1 1/4 cup Organic Valley Heavy Cream
2/3 cup sugar
2 tablespoons honey
Candied ginger (optional), for topping

 

Directions

  1. First, whisk together 2 tablespoons of milk with the cornstarch and set aside. In a medium-sized bowl blend the Neufchatel, matcha and salt together and set aside. In a 4-quart saucepan whisk together the remaining milk, cream, sugar and honey.
  2. Next, to cook the cream base place the saucepan over medium-high heat and bring it to a boil and let it boil for 4 minutes. Then, turn off the heat and whisk in the slurry until the mixture is thick.
  3. Carefully pour hot cream mixture into the bowl with neufchatel. Whisk or blend with a hand mixer on low, until the mixture is fully incorporated. Then, pour the mixture into a large resealable plastic bag, secure it closed, and submerge the bag into a bowl of ice water until chilled throughout.
  4. Lastly, set up your ice cream maker with a pre-frozen ice cream bowl and pour chilled cream mixture into ice cream maker. Process according to manufacturer’s instructions for about 25 minutes, or until ice cream pulls away from the sides. Quickly transfer ice cream to a quart-sized container, and freeze for 4 hours, or until the      ice cream sets.

To serve the ice cream, let it thaw for 5-10 minutes (if you can wait…) and optionally top with candied ginger!