Skinny Gluten Free Gelato- low glycemic

Smooth, creamy, and intensely flavored, it tastes like egg-rich Italian gelato--,but it's a Skinny low-fat version!!  There are so many flavor combinations I couldn't begin to list them all.  I think Starbucks Espresso is my favorite.  
Like traditional gelato, this starts with a cooked base. I substituted cornstarch for the egg yolks and low-fat milk for richer milk. As the milk and cornstarch cook, they form a thickened sauce much like a pudding. Stir in fruit puree or other ingredients to provide super flavor and color.
As the gelato freezes, the cooked base works like sugar to keep the texture creamy, so you can use less sweetening.
Also, like the Italian gelato, this has a dense texture and expands very little as it freezes. The recipe makes about 1 quart, fitting in many of the frozen cylinders or other small ice cream freezers. For larger freezer containers, you can double the recipe. 
Hope you enjoy!!


This post linked to Allergy-Free Wednesday

Skinny Gluten Free Gelato

Ingredients:

1/2 cup local honey or agave nectar
3 lemon peel strips, cut thinly- opt
2 tablespoons gluten free cornstarch
2 1/2 cups 2% milk,  or coconut or almond milk
1 cup puree- see below
2 teaspoons gluten Free pure vanilla

Instructions:

  1. In a 2- to 3-quart pan, combine sugar and lemon peel; with a wooden spoon, press peel against sugar to release oils. 
  2. Mix in cornstarch. Stir in milk. Stir over medium heat (with a whisk to remove any lumps) until sauce boils, about 5 minutes. 
  3. When it boils, continue to stir 1 minute. Remove from heat. Lift out lemon peel; discard.
  4. Stir berry puree and vanilla into hot pudding until smoothly blended. 
  5. Cool, cover, and chill until cold, at least 1 1/2 hours or up until next day.
  6. Pour into a 1-quart or larger container of a frozen cylinder, self-refrigerated, or ice- and salt-cooled ice cream maker (use 1 part salt to 6 parts ice). Crank or process according to manufacturer's directions until gelato is softly frozen and hard to mix; remove dasher.
  7. Serve or, to firm gelato, cover and freeze for 1 to 2 hours.
  8. To make hard-frozen gelato easier to scoop, soften in a microwave oven at half-power (50 percent), about 2 minutes for a full batch, checking at 1-minute intervals. 
  9. Makes 3 1/2 to 4 cups.
Examples of Purees-

Can be fresh or frozen fruit or try adding one package of Starbucks Instant Espresso or canned pumpkin puree with cinnamon and spices. 
Blueberry puree. In a blender or food processor, combine about 3/4 lb, washed- fresh or partially thawed frozen blueberries and 2 tablespoons lemon juice; whirl until berry skins are ground very fine. Makes about 2 cups.
Raspberry, blackberry, or any fruit with seeds. In a blender or food processor, puree 3 cups (about 3/4 lb.) washed- fresh or partially thawed frozen raspberries, blackberries, or boysenberries and 1 tablespoon lemon juice. Pour into a fine strainer set over a bowl. With a spoon or flexible spatula, stir and press puree through strainer; discard seeds. Makes 1 1/3 to 2 cups.
Strawberry puree. In a blender or food processor, puree 3 1/2 cups (about 1 lb.) washed and hulled fresh or partially thawed frozen strawberries and 1 tablespoon lemon juice. Makes about 2 cups.

1 comment

  1. Good information here! Thanks for these excellent tutorial.
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