Gluten Free Chocolate Ice Cream Recipe (or Rocky Road)

Ingredients:

• 1-3/4 cups non-fat milk
• 1 cup + 3 Tablespoons* sugar
• 1/2 to 3/4 cup cocoa powder
• 3/4 teaspoon xanthan gum (or guar gum) (optional)
• 4 large eggs
• 1 cup heavy whipping cream (or full-fat coconut milk or half & half or evaporated milk*)
• 1-1/4 teaspoons pure vanilla extract

Instructions:

1. In a 2 quart saucepan, scald the milk by almost bringing it to a boil.
2. While the milk is heating, in your food processor or mixer, blend the sugar, cocoa, and if using, xanthan gum, togethr.
3. Add the eggs and blend until creamy, about 1 minute.
4. While the food processor is running, slowly add half of the hot milk from the saucepan. Then add the cream and continue to mix.
5. Add this mixture back to the saucepan and stir the milk and mixture together. Cook over medium heat, stirring constantly with a whisk or wooden spoon until the mixture coats the back of spoon.
6. Remove the saucepan from the heat and stir in vanilla.
7. Cool in refrigerator until it is cold. To speed this process up, you can chill it in the refrigerator, but you will need to stir it every 20 minutes or so.
8. Add the chilled custard batter to your ice cream machine according to the manufacturer's directions (20-25 minutes in a Cuisinart 2-quart ice cream machine).
9. Freeze leftovers in an air tight container for about 2 hours for firm ice cream or serve immediately as soft-serve. Once frozen, thaw the ice cream for about 15 minutes or more, or microwave the container for a few seconds I microwave an entire quart that has been frozen for several days for 1 minute. Serve as desired.

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