Gluten Free Strawberry Ice Cream Recipe

Ingredients:

• 8 large egg yolks
• 1 1/4 cups sugar
• 1/2 teaspoon xanthan gum (or guar gum)
• 2 cups gluten-free almond milk (or non-fat milk or gluten-free rice milk)
• 3 1/2 cups strawberries, diced
• 2 cups heavy cream

Instructions:

1. Scald the the milk in a small saucepan over medium heat.
2. While the milk is warming, in medium-sized bowl whisk the sugar and xanthan gum together.
3. In a cold medium-sized saucepan, whisk together the egg yolks and sugar until they are well blended; gradually whisk in the warm milk. Place the pan on the burner and cook over medium, stirring constantly until it coats the back of spoon (just like when making custard).
4. Place the pan in your freezer, stirring occasionally, until chilled.
5. Add to your ice cream maker, following the manufacturer's instructions. My Cuisinart takes about 20 minutes to churn.
6. Mash the strawberries and add the sugar; set aside until the ice cream is done churning.
7. Add the strawberry mixture to the ice cream as it churns in ice cream maker. The Cuisinart 2 quart ice cream maker suggests adding in addins the last few minutes. When you add them in, will depend how well you smash them. If they are close to liquid, add them in right away, but if you leave a lot of chunks, you will have to treat them as an addin and wait until the last 5 minutes or so.
8. Transfer ice cream to a leftover container and freeze until firm, about 2 hours.

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