8½” x 3″ / 22cm x 8cm Dish to freeze the ice cream in
Ingredients
1¼cupHeavy whipping cream
1¼cupWhole milk
3tablespoonsSweetener of choiceor more to taste (macros are calculated with Xylitol)
1teaspoonVanilla extract
2mediumEggsseparated
¼cupChocolate chipssugar free
Instructions
Pour heavy cream, milk, vanilla extract and sweetener of choice 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 continuously 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 then mix it in. Put it in the freezer for 6-8 hours before serving 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.
Notes
Take it out of the freezer half an hour before serving otherwise no scoops will come out alive.