[pinit] [pinit] I’ve got gluten free ice cream fever. It’s summertime, baby. And it’s steamy hot! We gotta beat the heat, or it’s gonna beat us. This ice cream cake … more
[pinit] I’ve got gluten free ice cream fever. It’s summertime, baby. And it’s steamy hot! We gotta beat the heat, or it’s gonna beat us. This ice cream cake is made from a vanilla semifreddo, which means what you think it means. That it freezes semi-solid. You know what that means? Smooth, creamy ice cream cake, in whatever shape you like. And since we control the sugar, it only has 1/2 cup in the whole recipe.
This is not to suggest that I do not adore the easy gluten free vanilla ice cream we made. Or the gluten free chocolate mousse ice cream (all without a machine). I do. Adore them. But this one is just, well, lower in sugar so it’s less sweet but still totally decadent.
And making it is as easy as 1-2-3-4. The egg yolk and sugar mixture is cooked gently over a double boiler until it becomes pale and thicker, and then beaten until it doubles in volume. Whipped cream is whisked in, and then whole big beautiful mixture is poured into a loaf pan (lined with plastic wrap, so you can lift it right out).
This ice cream cake has all sorts of possibilities (and flavor combos coming your way). Carvel has nothin’ on us. Stay cool, friends!
4 egg yolks
1/2 cup (100 g) sugar
2 teaspoons pure vanilla extract
14 ounces heavy whipping cream, chilled
Line a 9 by 5-inch loaf pan with plastic wrap, making sure the plastic wrap overhangs all sides of the pan. Set the pan aside.
Place the yolks and sugar in a small, heat-safe bowl over a pan of simmering water, making sure the water does not touch the pan. Whisk together well. The mixture will be dark yellow and somewhat thick. Whisk constantly for about 4 minutes. The mixture will first thin as the sugar melts, and then will become pale yellow and thicken. Continue to cook until the whisk leaves a visible trail in the mixture. Remove the bowl from the heat, add the vanilla and, with a handheld mixer, beat until the mixture is doubled in volume and thickened. Set the bowl aside to cool briefly.
In a large bowl, with a handheld mixer beat the heavy whipping cream until soft peaks form. Add the cooled egg and sugar mixture, and whisk with a separate handheld whisk until well-combined. The mixture will lose some of its volume, but it shouldn’t lose much.
Pour the mixture into the prepared pan and smooth the top. Cover with plastic wrap and place in the freezer until firm (about 6 hours). It is a semifreddo, which means that it will not freeze solid. Before serving, remove the top plastic wrap and lift up on the overhung plastic to remove the ice cream from the pan. Slice and serve frozen.
P.S. For 100 more quick & easy gluten free recipes, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!