GLUTEN-FREE ICE CREAM



  • 2 tablespoons of Gluten Free Corn Starch
  • 1 teaspoon of granulated sugar
  • 2.5 cups of milk
  • 1 sachet of Vanillin Sugar (gluten free)
  • 1 pack of Gluten-Free Whipped Cream
  • 1.5 teaspoons of chilled milk in the refrigerator

For sauce:

  • 1 pack of Gluten-Free Chocolate Sauce
  • 2.5 cups of milk
  • Rectangular mold 

Take the starch and granulated sugar in a saucepan and mix with a spoon. Add milk and sugar vanilla to it and mix well. Cook over medium heat, stirring constantly. When it starts to boil, reduce the heat and continue to cook, stirring, for 2-3 more minutes. Remove from the stove and let it cool.

Take 1.5 tea glasses of cold milk in a whisk. Empty the whipped cream bag on it. Beat with a mixer for a total of 3 minutes, first at low speed, then at high speed.

Beat the cooled custard at high speed of the mixer for 2 minutes. Add the whipped cream you prepared on it and beat for 2 more minutes. Mold and spread. Cover it with cling film and leave it in the freezer section of the refrigerator for 4-5 hours.

Preparation of the sauce

Take 2.5 cups of milk into the pot. Empty the chocolate sauce bag on it. Cook over medium heat, stirring constantly. When it starts to boil, reduce the heat and continue cooking for 2-3 more minutes. Remove from the stove and cool, stirring occasionally.

Service

Take the dessert out of the freezer and let it sit for 10 minutes. Take out balls with an ice cream spoon and transfer to serving plates. Serve immediately by pouring chocolate sauce over them.

ENJOY YOUR MEAL

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