This recipe is entirely sweetened with Agave Maple Syrup and contains no sugar, so it’s much better for you since it won’t raise your blood sugars like traditional ice cream. See the following link for details http://www.allaboutagave.com/agave-nectar-and-the-glycemic-index.php.
1 cup Trader Joes Agave Maple Syrup
2 cups Heavy Cream
1 cup whole milk
2 eggs
1 cup chopped walnuts
In a pot on medium high heat boil Agave Syrup and reduce by 1/3rd. Add heavy cream and ilk and bring up to a boil then immediately remove from heat. In a bowl whisk eggs together and slowly add warm cream mixture constantly stirring until it’s all incorporated. Add the mixture back to the pot and bring up to 170 degrees (just before a boil when custard starts to thicken).
Strain mixture to remove any custard lumps and chill in the refrigerator until ready to freeze. Add to any ice cream maker and toss in the nuts at the end. Serve immediately or scoop in bowls and freeze until ready to eat.
Yummy!
1 cup Trader Joes Agave Maple Syrup
2 cups Heavy Cream
1 cup whole milk
2 eggs
1 cup chopped walnuts
In a pot on medium high heat boil Agave Syrup and reduce by 1/3rd. Add heavy cream and ilk and bring up to a boil then immediately remove from heat. In a bowl whisk eggs together and slowly add warm cream mixture constantly stirring until it’s all incorporated. Add the mixture back to the pot and bring up to 170 degrees (just before a boil when custard starts to thicken).
Strain mixture to remove any custard lumps and chill in the refrigerator until ready to freeze. Add to any ice cream maker and toss in the nuts at the end. Serve immediately or scoop in bowls and freeze until ready to eat.
Yummy!
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