Ingredientes para Chocolate Agave Ice Cream
- 1/2 cup agave nectar
- Unsweetened Chocolate
- Raw Cacao Powder
- 1 1/2 cups heavy cream (divided into 1 cup and 1/2 cup)
- 4 large egg yolks
- Pinch of salt
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Cómo preparar Chocolate Agave Ice Cream
- Melt 8 ounces of finely chopped semi-sweet chocolate and 1/2 cup agave nectar in a double boiler or heat-safe bowl set over a pan of simmering water, stirring occasionally until completely smooth and melted. Remove from heat.
- In a separate saucepan, whisk together 1 cup heavy cream and 2 tablespoons unsweetened cocoa powder over medium heat until the mixture just begins to simmer. Whisk for another minute, then remove from heat.
- Gently pour the warm cream mixture into the melted chocolate and agave, whisking until fully combined.
- In a medium bowl, whisk 4 large egg yolks until light and frothy.
- In a small saucepan, gently warm 1/2 cup heavy cream and a pinch of salt. Slowly temper the warm cream into the egg yolks, whisking constantly to prevent scrambling. Return the mixture to the saucepan.
- Cook over low heat, stirring constantly with a spatula, until the mixture thickens and reaches 170°F (77°C) on a candy thermometer. Do not let it boil.
- Remove from heat and strain the custard through a fine-mesh sieve into the chocolate mixture, whisking to combine.
- Let the mixture cool completely to room temperature. Cover and refrigerate for at least 2 hours, or preferably overnight, to chill thoroughly.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
8g
Fat
392g
Carbs
17g
