I had to take a little breather from blogging while I did the essential Christmas madness stuff like shopping, wrapping, working, entertaining children on school holidays, etc etc. But to finish off the festive stuff....
Ive bought an icecream maker! I had been looking at the sleek expensive beauties in the catalogues but decided against buying one as I felt I couldn't justify it. Not to my wallet and not to my waistline!
Just when I thought my dreams of making beautiful homemade gluten free icecream had gone out the window, Aldi threw temptation in my path with a cheap little maker for a bargain price - how could I resist? Well exactly - I couldn't so in on top of the groceries it went. Suffice to say if it stops working after a week the outlay for the machine was so minimal that I shall not mind but so far its doing a magnificent job.
I never used to like icecream very much - until I became pregnant with my son - then the floodgates of icecream desire opened and Ive never looked back. It is without a doubt my favourite anytime sweet treat and I don't dare keep any at home unless I fully intend to scoff the lot. Still it IS Christmas and I have taken it upon myself to create some beautiful Christmas Icecream full of the wonderful tastes and textures of Christmas.
I drew on my fridge and pantry for inspiration. Fruit mince (Gluten free of course), Eggnog, Custard, Cranberries, Cinnamon, Nutmeg, Mixed Spice - getting my drift ? For fans of Rum & Raisin Icecream this takes it to another, more Christmassy level. You could easily embellish the icecream with a little hint of coffee perhaps or even chocolate if absolutely necessary.
Please note: If using an icecream maker, ensure your bowl has been in the freezer for at least 8 hours previously.
3 Tbsp Gluten Free Custard Powder
250ml Egg Nog (pre-prepared ingredients Milk, Sugar, flavouring)
200ml Thickened Cream
1/2 C Sugar ( you could easily substitute agave, or a little honey instead)
1 Tbsp Ground Cinnamon
1 tsp Ground Mixed Spice
1/2 tsp Ground Nutmeg
1/2 C Dried Cranberries
1/2 C Gluten Free Fruit Mince (you could substitute raisins, sultanas, figs, dates)
- Place the Custard powder into a saucepan and add a little of the eggnog to make a paste and ensure there are no lumps of powder, then gradually add the rest of the eggnog until you have a smooth liquid. Add Your sugar to the custard.
- Turn on the heat and heat slowly until the custard thickens.
- When the custard thickens it will be quite thick, remove from the heat and keep stirring for a further minute or two. Then add your spices and fruit and fruit mince.
- Mix it well and set aside until it is cool.
- When the mixture is cooled, stir trough the thickened cream.
- If using an icecream maker, ensure your bowl has been in the freezer for at least 8 hours previously. Turn on your maker and ensure the paddle is in and rotating then pour your mix into the bowl and leave for at least 20 minutes.
- When the cycle is finished transfer the icecream to a suitable container and freeze in the freezer until the desired consistency is achieved.
Play around with different combinations of ingredients - I can't wait to try others. This mix makes a 500ml Icecream container worth of icecream. Im not sure mine is going to make it to Christmas Day but at least now I know how easy it is I can whip up another batch....