Strawberry Agave Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 cups of pureed strawberries (about 1 1/2 pints, whole)Juice of 1/2 lemon4 cups Half and Half14 T (3/4 C. + 2T ) Agave Nectar2 eggs, + 1 egg yolk1 T. vanilla
If your strawberries arent' already pureed, do that (I use a potato masher to leave some good chunks). Add lemon juice, set aside.
Beat eggs and egg yolk together very well. Set aside.
In heavy pot, heat half and half and agave nectar over med-high heat until temperature is 180F. Stir frequently.
Drizzle 1/2cup of hot mixture into eggs, whisking briskly. Add another 1/2 cup in the same manner. (This keeps the eggs from scrambling).
Then, drizzle egg and cream mixture back into the pot, whisking briskly.
Turn heat down to med-lo and bring to 190F, stirring bottom constantly with temp-safe utensil. To check for doneness, dip a metal spoon in the pot. Remove. run a finger through the custard coating the spoon (like parting the 'custard sea'). If the custard stays on either side of the stripe (doesn't run in to fill the space), then it's done.
Strain into a 2 qt. bowl.
Cool in an ice bath, then transfer to fridge overnight.
Freeze according to manufacturer's instructions.
Number of Servings: 7
Recipe submitted by SparkPeople user SMITHL98052.
Beat eggs and egg yolk together very well. Set aside.
In heavy pot, heat half and half and agave nectar over med-high heat until temperature is 180F. Stir frequently.
Drizzle 1/2cup of hot mixture into eggs, whisking briskly. Add another 1/2 cup in the same manner. (This keeps the eggs from scrambling).
Then, drizzle egg and cream mixture back into the pot, whisking briskly.
Turn heat down to med-lo and bring to 190F, stirring bottom constantly with temp-safe utensil. To check for doneness, dip a metal spoon in the pot. Remove. run a finger through the custard coating the spoon (like parting the 'custard sea'). If the custard stays on either side of the stripe (doesn't run in to fill the space), then it's done.
Strain into a 2 qt. bowl.
Cool in an ice bath, then transfer to fridge overnight.
Freeze according to manufacturer's instructions.
Number of Servings: 7
Recipe submitted by SparkPeople user SMITHL98052.
Nutritional Info Amount Per Serving
- Calories: 345.1
- Total Fat: 18.1 g
- Cholesterol: 141.3 mg
- Sodium: 76.4 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 0.8 g
- Protein: 6.5 g
Member Reviews