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Frozen Vanilla Custard with Agave
Contributed by: Melinda
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.
2 cups half & half
6 Tbl Agave syrup
4 large egg yolks
pinch of salt
1 tsp vanilla extract*
- 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
- Meanwhile whisk egg yolks and agave syrup until completely combined
- Add pinch of salt to the half & half
- Remove saucepan from heat
- 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
- Pour egg yolk mixture into the remaining hot half & half and return to the heat over medium low heat
- Whisk and stir constantly until mixture begins to thicken and is very hot
- As the mixture thickens you can reduce the heat to avoid sticking and switch to a wooden spoon
- When foam begins to subside the custard should have thickened up nicely and will coat a wooden spoon
- Remove from heat and add vanilla extract
- Cool to room temperature
- Pour mixture into an ice cream freezer and follow makers instructions
- 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?
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