Homemade Coffee Chocolate Chip Ice Cream Sweetened with Agave Nectar
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 199.7
- Total Fat: 8.5 g
- Cholesterol: 24.1 mg
- Sodium: 128.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.3 g
View full nutritional breakdown of Homemade Coffee Chocolate Chip Ice Cream Sweetened with Agave Nectar calories by ingredient
Introduction
Original recipe source: http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html
I added chips and coffee. Recipe posted here for my reference and calculation of nutritional information Original recipe source: http://www.davidlebovitz.com/archives/2007
/08/sugarfree_choco.html
I added chips and coffee. Recipe posted here for my reference and calculation of nutritional information
Number of Servings: 10
Ingredients
-
10 tablespoons (155 ml) agave nectar
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
1 TBS instant coffee granules
1/2 cup Hershey's Special Dark Chocolate Chips
Directions
Consult original recipe for instructions (and credit to author)
http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html
Agave-Sweetened Chocolate Ice Cream
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
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
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 1½ cups (less 1 TBS) of the half-and-half and whisk in the cocoa powder. Add the instant coffee granules to the 1 TBS half and half. Microwave just enough to be able to dissolve the coffee. Add to Half and Half/Cocoa mixture on the stove. 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. When ready to add to ice cream maker, add 1/2 cup chocolate chips, then freeze mixture in your ice cream maker according to the manufacturer's instructions.
**NOTE*** the addition of and steps pertaining to the coffee and the chocolate chips is a modification of the original recipe. See original recipe via link above.
Number of Servings: 10
Recipe submitted by SparkPeople user SNOWFLAKEJEN.
http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html
Agave-Sweetened Chocolate Ice Cream
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
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
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 1½ cups (less 1 TBS) of the half-and-half and whisk in the cocoa powder. Add the instant coffee granules to the 1 TBS half and half. Microwave just enough to be able to dissolve the coffee. Add to Half and Half/Cocoa mixture on the stove. 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. When ready to add to ice cream maker, add 1/2 cup chocolate chips, then freeze mixture in your ice cream maker according to the manufacturer's instructions.
**NOTE*** the addition of and steps pertaining to the coffee and the chocolate chips is a modification of the original recipe. See original recipe via link above.
Number of Servings: 10
Recipe submitted by SparkPeople user SNOWFLAKEJEN.
