This ice cream is fabulous drizzled with hot fudge sauceāa decidedly sophisticated treat for adults.
Recipe information
Yield
makes 1 quart
Ingredients
2 cups half-and-half
1 cup (2 percent) reduced fat milk
1/3 cup nonfat dry milk
1/2 cup pasteurized egg substitute
1/2 cup amber agave nectar
1 teaspoon vanilla extract
2 tablespoons amaretto, or 1/8 teaspoon almond extract
Pinch of sea salt
1/2 cup lightly toasted almonds, coarsely chopped
Hot Fudge Sauce (page 107) (optional)
Preparation
Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute. Refrigerate for several hours or overnight. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturerās directions. Add the toasted almonds 5 minutes before the ice cream is ready. Serve with hot fudge sauce, if desired.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright Ā© 2008 by Ania Catalano; photography Ā© 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
