Keto vanilla ice cream

Stracciatella is a creamy Italian vanilla ice cream with chocolate chips all around. Making it takes a bit of cooking but every lick worth the effort.

As I recently have some time, I had been surfing on the internet a few days ago. On the lookout for fresh, interesting ideas, inspiring dishes that I’ve never tested before, to astonish my family with. Searching for quite some time but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I ran across this fabulous and simple dessert by chance. It looked so scrumptious on its pic, that called for instant action.

It had been easy to imagine just how it is made, its taste and how much boyfriend will want it. Mind you, it is quite easy to impress him in terms of cakes. Anyhow, I went to the page: Suncakemom and then followed the comprehensive instuctions which were coupled with great shots of the method. It just makes life quite easy. I can imagine that it is a bit of a hassle to take pics in the middle of baking in the kitchen as you may most often have gross hands so that i really appreciate the hard work she put in to make this post .

That being said I am encouraged to present my own dishes in the same way. Appreciate your the concept.

I had been tweaking the main recipe to make it for the taste of my loved ones. I have to say that it was an incredible outcome. They enjoyed the flavour, the thickness and enjoyed having a treat like this in the midst of a busy week. They basically wanted more, more and more. So the next time I am not going to make the same miscalculation. I’m going to multiply the amount .

The origanal keto ice cream recipe is from SunCakeMom

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 stupid peaks form.

Fold it in with the vanilla mixture.

Po0ur 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.