Ice cream is naturally gluten free and is — in my opinion — absolutely essential to good living. But, as so often happens, hidden glutens creep in and try to spoil our fun. If you have not already done so, you may wish to read the first part of this article which deals with ice cream that we purchase for home use.
This article talks about the ice cream that we enjoy at Baskin and Robins or similar establishments — the kind of places that my generation refers to as ‘ice cream parlors’. In the first part of the article, we talked about the ice cream itself. Today we need to think about cross-contamination issues. You’re probably in an establishment that displays large tubs of ice cream — some are ‘safe’ and some contain gluten. The same scoops are used in all the containers, thus contaminating the containers that were originally safe and spoiling the ice cream that is being served to you. The only totally-safe solution is to request a newly-washed scoop (and I don’t mean simply rinsed-off) and a newly-opened tub of ice cream. Is it worth the effort???
Before you give up, be sure to read the comments at the bottom of the article. Some customers — as well as some ice cream parlors — have come up with solutions to this problem!
This is one segment of a three-part article on gluten free ice cream. The link to the beginning of the article (which talks about ice cream purchased for home use) is given in the first paragraph. The final segment will talk about homemade ice cream. No link yet. This is still ‘under construction’.