A life lived without refined sugar is a life half lived. I am on the fence with this one. I have found in my trying to bake with agave instead of refined sugar that yes, some recipes turn out great, and no - some do not turn out so great. I just returned from a 2 week vacation to my island in South Carolina...I really didn't cook or bake too much which is weird. I did however make lots of ice cream with my new ice cream maker. I made different batches - some with sugar, and some with agave. To my surprise the agave ice cream was liked the most. This is a standard, basic, foundational recipe for agave ice cream...you can play with it - add mint extract, add fruit, add cookies or brownies, add nuts, top with granola...anything your little heart desires.
Agave Ice Cream
Makes 1 quart
1 Cup Milk
1/2 Cup Agave
1 Tablespoon Vanilla
Pinch of salt
2 Cups heavy cream or half and half
Place milk, agave, vanilla, and salt in a medium saucepan. Heat at a low temperature for 7-10 minutes. Mix in the eggs and stir lightly until slightly thick. When cool, stir in the cream. Chill in fridge until no longer warm. Add this mixture to your ice cream maker and follow the manufacturer's directions to make deliciously healthy ice cream with Agave! Add in fruit or chocolate for different varieties!