RECIPE STORY
Chocolate Chip Ice Cream
Heat the milk in a saucepan with erythritol and vanilla without letting it boil. When the erythritol granules are dissolved, transfer the mixture to a jug or container and leave it to cool down in the fridge for 1 hour.
Ingredients List
| Whole Milk | 500mL |
|---|---|
| Erythritol | 150g |
| Vanilla Extract | 2tsp |
| Dark Chocolate 99% | 100g |
| Double Cream | 400mL |
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Meanwhile, blitz the dark chocolate in a food processor into chips the size of a pinky's fingernail. Then, set them aside in the fridge.
Ingredients List
| Whole Milk | 500mL |
|---|---|
| Erythritol | 150g |
| Vanilla Extract | 2tsp |
| Dark Chocolate 99% | 100g |
| Double Cream | 400mL |
Next, whip the double cream, cold from the fridge, with an electric mixer until fluffy and firm.
Ingredients List
| Whole Milk | 500mL |
|---|---|
| Erythritol | 150g |
| Vanilla Extract | 2tsp |
| Dark Chocolate 99% | 100g |
| Double Cream | 400mL |
Incorporate the cold milk into the whipped cream a bit at a time and add the choc chips. Transfer the mixture into a tin or plastic container.
Ingredients List
| Whole Milk | 500mL |
|---|---|
| Erythritol | 150g |
| Vanilla Extract | 2tsp |
| Dark Chocolate 99% | 100g |
| Double Cream | 400mL |
Every hour, take the ice cream out of the freezer, stir with a spoon to break the ice crystals, and put it back. Repeat about 8 times or until the gelato gets thicker and it can be scooped into a ball.
Ingredients List
| Whole Milk | 500mL |
|---|---|
| Erythritol | 150g |
| Vanilla Extract | 2tsp |
| Dark Chocolate 99% | 100g |
| Double Cream | 400mL |
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