8½” x 3″ / 22cm x 8cm Tray to fill the ice cream in
¼cup/ 300ml Heavy whipping cream
¼cup/ 300ml Whole milk
3tablespoonAgave syrup or sweetener of choice
2oz/ 50g Chocolate chips
Pour heavy cream, milk, vanilla extract and agave syrup into a saucepan and put it on the cooktop.
On medium heat stir it occasionally whilst warming it up until the liquid starts bubbling.
Beat egg yolks until light yellow.
Turn the cooktop to low heat and mix egg yolks with the hot vanilla mixture.
Bring it to boil while continuosly stirring.
Take it of the heat and let it cool down.
Beat egg whites until stiff peaks form.
Fold it in with the vanilla mixture.
Pour the vanilla mixture into the prepared form.
Sprinkle chocolate chips on top.
Move it around with a spoon or knife.
Put it in the freezer for 6-8 hours before you serve it.
For creamier consistency take it out of the freezer in every half an hour or so and give it a stir with a spoon then put it back in the freezer. After a couple of hours it won't be possible stirring it and that's the time our gelato is done.
Take it out from the freezer half an hour before serving otherwise no scoops will come out alive.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!