Wednesday, January 8, 2014

Allergy free creamy mixed berry ice cream recipe

  • 300-500g berries, fresh or frozen, to taste
  • ½ tsp vanilla essence
  • 250mls lactose free milk
  • ¼-½ cup sugar, to taste (optional)
  • 2 tsps guar gum
  • 2 tbsps glucose syrup, warmed over hot water
  • 500mls lactose free cream, chilled

  • Put the berries, vanilla, sugar, guar gum and milk into a food processor and mix for 40-50 seconds until smooth.
  • Pour the mixture into a pan and stir in the cream and glucose syrup.
  • Open the ice cream machine and pour in mixture.
  • Turn on the machine and allow it to stir until the desired consistency is reached.
  • Spoon the ice cream from the machine into an air tight container and freeze.
  • If you don’t have a machine, blend until smooth and freeze. While freezing whip the mixture every hour to break up any large crystals until the mixture is nearly frozen through. Then leave to freeze completely.

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