Home made ice cream is so much better than store bought ice cream. Am I right!? It is always such a treat when we get to partake of the deliciousness that is ice cream. Unfortunately…. If you remember our glupid story from last week you know very well that we can’t hardly have it because it makes us feel not so well. So we save up & only have a little at Thanksgiving. But it’s so worth it! My all time favorite flavor is my grandma’s caramel! Here’s the recipe.
Gluten Free Caramel Ice Cream
4 junket rennet tablets
2 3/4 cups sugar
2 whipping cream
8 cup milk
Dissolve junkets & 1/4 cup cold water & set aside. Caramelize 1 cup sugar on high heat until foamy. Add 1/3 cup water to caramelized sugar; turn medium heat & stir until lump is gone.
Heat whipping cream, 2 cups sugar & milk on medium heat until it feels almost hot (inside of wrist); remove from heat & quickly stir in junket rennet mixture. Pour in freezer canister & let sit for 10 minutes, without moving. It can be chilled overnight or frozen immediately. Makes 1 gallon
New to the blog? Welcome!! This month we’ve been running our “Sigh of Relief Series.” We wanted you to relax a little simply by knowing that you CAN still have a YUMMY Thanksgiving, gluten free. These are a few of our own tips on how to have a fabulous dinner. Here’s a list to see the others & remember to subscribe to our blog so you can get the rest emailed to you!
Pass the Gravy
Steamed Vegetables & Gluten Free Cheese Sauce
Gluten Free Sweet Potato / Yam Casserole
Gluten Free Strawberry Pretzel Jello
Stuff Yo’ Self
Hint of Lime
Gluten Free Old Fashioned Macaroni & Cheese