Ice cream is not automatically gluten-free, even when a flavour starts with naturally gluten-free ingredients. For a person with coeliac disease, every ingredient and semi-finished product must be checked, together with the procedures used to prevent cross-contact during preparation and service.
Does ice cream contain gluten?
Bases, thickeners, flavouring pastes, ripples, biscuits, wafers, inclusions, decorations and toppings can all matter. For packaged products, check for a “gluten-free” statement or recognised crossed-grain mark; in the European Union, the statement may only be used when the food contains no more than 20 mg/kg of gluten.
How to choose ice cream for someone with coeliac disease
- Ask staff to check the ingredients and label of every component.
- Check how scoops, tubs, surfaces and service are separated or managed.
- Pay particular attention to cones, biscuits, wafers, decorations and toppings.
- Prefer businesses trained in coeliac requirements; AIC’s Alimentazione Fuori Casa programme is a useful reference in Italy.
The flavour name alone is not enough: vanilla, chocolate, fruit and pistachio products must still be checked individually.
Original cream ice cream and brittle recipe
The article’s original recipe follows unchanged. Before preparing it for someone with coeliac disease, check that every processed ingredient is labelled or documented as suitable and manage utensils and surfaces to prevent cross-contact.
Recipe Gelato without Glutine: Cream ice cream with crispy
- 300ml milk;
- 200ml cream;
- 4 egg yolks;
- 340 gr sugar;
- 30gr honey;
- 50gr rice flour;
- 200gr unspoilt almonds;
To begin with, we take a pot and pour in milk and cream and bring it to boiling.
Now we’re gonna beat the shit out of the car. egg yolks with 140gr of sugar, honey and rice flour.
Then add the mixture to milk and cream and put on the fire continuing to mix.
When the cream is thickened, pour it into a bowl and cover it with the transparent film so that it does not harden and let it cool properly.
As soon as you cool, pour it into your ice creamer and let it work until the ice cream has the desired density.
Now let’s start prepare the crunch.
We put in a saucepan the remaining sugar and let it dissolve without mixing it to prevent you from growing lumps.
When the sugar is golden add the unspoiled almonds and continue cooking by stirring for about 15 minutes so that the almonds can be caramelized for good.
We pour the mixture on the baking paper and form a layer very until, as soon as it cools it with the use of a kitchen bat.
At this point the ice cream should already be ready, I recommend before turning off the ice cream maker to insert a part of croccante inside so it blends with ice cream.
Ice cream is ready, to rest one night in the freezer and then to serve with the remaining crisp dusted upstairs.
