Vanilla Ice Cream with Chocolate Sauce

For the Vanilla Ice Cream:

Ingredients

100g block of coconut cream (the kind you 'melt' by mixing with hot water. Or you could try it with a can of coconut cream, use 100g-ish, it shouldn't make any difference to the end result, but I've yet to try it)
150 ml boiling water
150ml rice milk & 2tbsps extra
3 vanilla pods
2 tsps vanilla essence
1 tbsp gluten-free custard powder
0.25 tsp xanthan gum
5-6 tbsps sugar depending on taste

Method

• Put the block of coconut cream into a bowl and pour over the boiling water (check the packet instructions, the quantity of water may vary according to the make of coconut cream)
• Put the rice milk into a saucepan. Cut the vanilla pods in half, add them to the rice milk and gently heat
• When the rice milk is steaming, remove the softened vanilla pods. Slice them lengthwise on a plate and scrape out the seeds. Put the pods and seeds back into the rice milk
• Take the rice milk off the heat just before it boils. Set aside
• In a jug, mix the gluten-free custard powder with 3 tbsps of the sugar, the xanthan gum and 2tbsps rice milk. Mix to make a stiff paste
• Pour the hot rice milk into the custard paste and mix, whisk if necessary to get rid of any lumps
• Pour it all back into the saucepan and heat very gently stirring / whisking all the while
• When it has thickened enough to coat the back of a wooden spoon, remove from the heat
• Add the coconut cream to the custard and stir to combine
• Add the vanilla essence and the rest of the sugar
• Press cling film down onto the surface of the warm custard - to prevent a skin forming - and leave to chill completely
• When cold, place in an ice cream maker (still haven't bought one? Tsk, read this, it may convince you) and set it a-churning. For how long will depend on your ice cream maker, but about 45 minutes?
• Put it into an ice cream container and chill for at least 24 hours
• Caution! You will need to remove this about 20 minutes before serving

For the chocolate sauce:

Ingredients

60g gluten-free dark chocolate (at least 70% cocoa solids)
2 tbsp water
1tsp golden syrup
Method

• Put the chocolate and water in a cup and place in the microwave
• On medium power heat for about 20 seconds, remove, stir, heat again, keep doing this until the chocolate is melted. Mix well
• Add the golden syrup, mmmm, yummy
• Pour on top of your ice cream
• Clean out the cup by means of your index finger

© Pig in the Kitchen 2007

For more egg, gluten and dairy free recipes see Pig in the Kitchen

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