SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 17.4 g
  • Cholesterol: 161.6 mg
  • Sodium: 93.4 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.9 g

View full nutritional breakdown of Agave sweetened Chocolate Icecream calories by ingredient
Report Inappropriate Recipe

Agave sweetened Chocolate Icecream



Introduction

I took this directly from David Lebovitz's website; if you want great homemade ice cream ideas check him out. I took this directly from David Lebovitz's website; if you want great homemade ice cream ideas check him out.
Number of Servings: 8

Ingredients

    10 tablespoons (155 ml) agave nectar (this can be reduced to 1/2 cup if you want)
    2 ounces (55 g) unsweetened chocolate, very finely chopped
    1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
    3 cups (750 ml) half-and-half*, divided
    5 large egg yolks
    pinch of salt

Directions

1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.

2. In a medium saucepan, add 1 cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.

3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.

5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).

6. Pour the mixture through the strainer into the chocolate mixture.

7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)

8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBRAZILLA.






Great Stories from around the Web


Rate This Recipe