»Back to Ice Cream

Frozen Vanilla Custard with Agave

This is delightful - tastes just like conventional vanilla custard ice cream, but it uses Agave syrup which has a GI value of 15 (as opposed to white suger at 70). I used organic ingredients and the flavor is exceptional.

  1. 2 cups half & half
  2. 4-6 Tbl Agave syrup
  3. 4 large egg yolks
  4. pinch of salt
  5. 1 tsp vanilla extract*
  1. In a heavy bottom saucepan, heat half & half over medium low heat until small bubbles appear around the edge and it's hot, but not boiling - stir occasionally
  2. Meanwhile whisk egg yolks and agave syrup until completely combined
  3. Add pinch of salt to the half & half
  4. Remove saucepan from heat
  5. While whisking egg yolk/agave mixture, slowly add about 3/4 cup of the hot half & half - whisk constantly to be sure the eggs don't curdle
  6. Pour egg yolk mixture into the remaining hot half & half and return to the heat over medium low heat
  7. Whisk and stir constantly until mixture begins to thicken and is very hot
  8. As the mixture thickens you can reduce the heat to avoid sticking and switch to a wooden spoon
  9. When foam begins to subside the custard should have thickened up nicely and will coat a wooden spoon
  10. Remove from heat and add vanilla extract
  11. Cool to room temperature
  12. Pour mixture into an ice cream freezer and follow makers instructions
  13. Pour into a container and freeze for 4 hours before serving

> *You can use a vanilla bean instead of vanilla extract: split bean pod lengthwise and scrape out seeds with the edge of a knife. Add pod and seeds to the milk when heating. Strain before adding egg mixture.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: