Dairy free almond milk gelato

Basic  vanilla custard

5 eggs, whisked together

500ml unsweetened almond milk ( you can use normal but you may need to adjust the sugar)

2 tsp vanilla extract

1/3 cup (80ml) maple syrup or other sweetener,  start with 1 T and keep tasting your mix until it is to your preference

Method

In a medium pot heat milk until just below boiling point- do not let it boil. Have a strainer and bowl ready to strain the custard.

Mix eggs and vanilla with the maple syrup then add a little of the hot milk and keep whisking, add a little more milk. If you add the milk all at once you will curdle the milk. Add the rest of the milk in then add back to the pot and put back on a low heat. Use a wooden spoon and keep stirring until it thickens and coats the back of a spoon, you should be able to run your finger through it and make a good line. Do not boil or you will ruin it, just keep it slow and gentle. When it is done strain into your bowl and leave to cool then put in the freezer for a few hours. When it has been frozen it will be very hard, so you want to have the gelato in pieces and put in food processor until all the lumps are smooth and mix is creamy. This is your basic gelato style ice cream.

You can experiment with different flavours once you know this basic recipe. The key is to process the next day and freeze it again, this add more air which makes it easier for you to scoop out.

Choconut- 2 T cacao/ 2 T nut butter blended in when you process it. If you want to have a swirl effect add a little sweetener and almond milk to make a mix that you can drizzle over your gelato after the first freeze and after you have processed the gelato; use a pointed utensil and swirl through, then refreeze.