Sunday, August 30, 2009

Ice Cream Gluten Free Recipe

Light and creamy.

Ingredients:

6 egg whites
1 cup castor sugar (superfine sugar)
600ml (1 pint) cream
1 teaspoon instant coffee
2 teaspoons coffee liqueur OR gluten-free chocolate chips

Directions:

Beat the egg whites until stiff.

While still beating, gradually add the castor sugar.

In a second bowl, beat the cream until it thickens but is still a little soft.

Add instant coffee and coffee liqueur and gently fold into beaten egg whites.

Freeze.

It does not have to be beaten again.

VARIATIONS:
Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee.

Contributed by Angie Halten

Gluten Free Book

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