How to make Chocolate Chip Ice Cream
Step 1
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.
Step 2
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.
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Step 3
Next, whip the double cream, cold from the fridge, with an electric mixer until fluffy and firm.
Step 4
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.
Step 5
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.