I poisoned my nephew. True story. I made a peanut butter ice cream pie. Sounds heavenly, right? Unless you’re highly allergic to peanuts. Have you ever fed anyone peanuts that can’t have peanuts? I can’t talk about what happened next. He was three at the time, and he’s fine now. I’m still in therapy.
Our family is full of food allergies. Jon is allergic to shrimp shells. Just the raw shells. He can eat shrimp. He just can’t peel them. Sounds like a really great excuse to get out of dirty work, but it’s true. I’ve seen the hives.
And now, you can add me to add to the list. Turns out I’ve got some beef with gluten. We don’t get along. It hates me. And although I thought I loved it, we broke up. It’s for the better.
It’s been about three months now and I’ve never felt better. My energy is ridiculous. Jon asks often if I’ve had coffee. But the answer is pretty much always no. I don’t need it anymore. My stomach is better. My head is better. I am better. I hate you gluten.
Although I can’t have wheat, barley, or rye, many other foods are gluten free in their natural whole form. Fresh fruits, vegetables, beans, meat, fish, most cheeses and some grains like rice, quinoa, and millet contain no gluten. I eat a lot of quinoa. Only because I like to say it. KEEN-WAH (Click it. It’s fun. I’ve played it like 20 times.)
As for baking, let’s laugh about that, or else I might cry. I’m learning how to bake all over again, using new ingredients and gluten free flours. It’s challenging, but I love a challenge. Bring it Xanthan gum. I’ll figure you out. In the mean time. Let’s have peach ice cream. It’s gluten free. Peanut free. And shrimp peel free.
Peach Ice Cream (Vanilla base adapted from David Lebovitz, Peach flavor inspired by delicious childhood memories of Bergey’s Dairy)
1 cup whole milk
pinch of kosher salt
3/4 cup sugar (I used organic cane sugar)
1/2 vanilla bean
2 cups heavy cream
5 egg yolks
1 teaspoon vanilla extract
- Wash and peel peaches. Puree 3-4 of them in a food processor until soupy and smooth. You need about 1 cup of peach puree. Dice the other 3-4 peaches. Keep the pieces small. You need ½-1 cup diced peaches.
- Over med-low heat, warm the milk, salt and sugar in a saucepan. Scrape out the seeds of the vanilla bean using the back of a knife and add them to the milk. Toss the bean in too.
- While that’s warming, pour the cream into a large bowl. Place a fine mesh sieve over the bowl and leave that set up for later. I do this in my sink in case of any sort of tragic spillage.
- In a small bowl, whisk together the egg yolks. Using a ladle slowly drip some of the warm milk mixture into the egg yolks while constantly whisking. This will warm your egg yolks gradually so you don’t get scrambled egg ice cream. Once the yolks are warm and mixed, pour the egg mixture back into the milk saucepan.
- Cook over low heat, stirring constantly until the mixture thickens. It will coat the back of a spoon when it’s done. Remove from heat.
- Stir in 1 cup of peach puree until combined.
- Strain the milk and peach mixture into the cream. Using a spatula push the mixture through the sieve. Put the vanilla bean back in the base mixture. Stir the vanilla into the base and refrigerate to chill thoroughly. Chilling will take several hours, so it’s best to leave it over night.
- Remove the vanilla bean and freeze in an ice cream maker according to manufacturer’s instructions.
- When the ice cream is soft but not yet done churning, add in the diced peaches. The ice cream maker will fold them in for you. Serve soft right from the ice cream maker, or allow it to harden in the freezer before serving.
- Save the vanilla bean. I rinsed mine and put it in our carton of milk. It’s sitting in there right now making delicious vanilla milk.
- So what does going gluten free mean for Make It Naked? It means I promise to still bring you delicious recipes. That’s it. In fact, if you look back for the last three months or so, this blog has been gluten free and you probably haven’t noticed. Remember this cheese cake? Gluten free. And how about these brownies? Gluten free. And this. And this. And even this. All gluten free.
- Please know that I’ve gone gluten free under the supervision of my doctor. I don’t recommend doing it unless you’ve discussed it with your own doctor as well.
- I’ve found some really great resources through this fantastical internet.
Gluten Free Girl and the Chef
Gluten for Punishment
Healthy Green Kitchen
The edible perspective
La Tartine Gourmande
The Nourished Kitchen
These are all blogs with gluten free recipes, discussions and information.
And here is a wonderful post for more on celiac and gluten sensitivity.