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Gluten Free Ice Cream - Pecan and Caramel Swirl

Published 31 May, 2007

The gluten free food freak had a birthday recently, so out came the trusty Gaggia ice-cream maker for some outrageously good desserts. Hard-core ice-cream makers are expensive, but boy do they work! It takes about 5 minutes to get everything ready, then you switch it on for 30 minutes and watch it do it's magic. And when you see how much sugar and cream goes into proper ice-cream, it's easier not to over-indulge..... (in theory, this one is so good I had to keep tasting the caramel at regular intervals just to make sure it was still as nice as it was 30 seconds ago)

Gluten Free Ice Cream - Pecan and Caramel Swirl

Switch on your ice-cream maker and let cool for 5 minutes.

Take a large jug or bowl and place it on your scales. Measure into the jug 200g of full fat milk, 200g double (heavy) cream, 150g of sugar and a pinch of salt. Stir together and pour into the ice-cream maker. Leave to work it's magic for 30 minutes or so.

Take about 30g of pecan nuts and roughly chop. Just before the ice-cream is finished, add your pecan nuts and allow the paddle to mix through.

Scoop out your ice-cream into a plastic, sealable box. Take a jar of good quality ready made caramel and gently swirl in a few spoonfuls - don't mix too vigourously otherwise it will turn into caramel ice-cream with no difference between the ice-cream and the caramel. Keep adding caramel until you're happy with the amount - probably somewhere between 100-200g.

(If you can't find ready made gluten free caramel in a jar, you could either melt 100g of caramel toffees in a glass bowl over a pan of hot water, or if you're really going for it, carefully boil a tin of sweetened milk in a pan of water for 3-4 hours, ensuring there is plenty liquid in the pan at all times).

Place the ice-cream in the freezer until you are ready to use it. The beauty of this gluten free ice cream is that you can make it well in advance and casually whip it out in a flourish of domestic goddessness, and wow your guests. And if you're lucky, there might be a little left for you to demolish another day.

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