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 lately have some time, I was looking on the internet the other day. In search of new, fascinating tips, inspirational dishes that We have never tasted before, to delight my family with. Searching for quite some time unfortunately could not find too many interesting stuff. Right before I wanted to give up on it, I came upon this scrumptious and easy treat simply by chance at Suncakemom. It seemed so yummy on its photos, it required prompt action.
It was simple enough to imagine just how it is made, its taste and how much boyfriend will love it. Actually, it is extremely easy to keep happy him when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyway, I got into the webpage and then followed the detailed instuctions that have been combined with superb shots of the method. It really makes life quite easy. I could suppose it’s a slight effort to shoot snap shots in the midst of baking in the kitchen as you may usually have sticky hands therefore i seriously appreciate the effort and time she devote to build this post .
With that said I’m encouraged presenting my own, personal dishes in a similar way. Many thanks for the idea.
I was fine tuning the initial recipe to make it for the taste of my family. I can say that it was a terrific success. They enjoyed the flavor, the overall look and enjoyed having a sweet like this in the midst of a hectic week. They basically wanted more, a lot more. Thus the next occasion I’m not going to make the same mistake. I am going to multiply the quantity .
This post is based on keto ice cream 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.
