Chocolate Agave Ice Cream Food

DARK CHOCOLATE ICE CREAM WITH PAPRIKA & AGAVE

Steps:

• In a small heavy saucepan, heat milk and agave nectar until bubbles form around sides of pan. In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

CHOCOLATE AGAVE ICE CREAM

Steps:

• Over low heat (or double boiler) melt chopped chocolate and agave nectar just until chocolate is melted. Remove from heat.
• In another saucepan, combine half (1.5 cups) half and half and cacao powder whisking constantly just until boils, whisk additional minute and remove from heat. Add this mixture to agave mixture.
• Whisk egg yolks in bowl, set aside.
• Warm remaining half and half and salt in separate saucepan, whisk into egg yolks and then place back in saucepan, cook and stir constantly until it reaches 170 degrees. Remove from heat.
• Strain egg mixture through fine metal sieve into chocolate mixture.
• Cool slightly and blend in blender until smooth.
• Cool completely in refrigerator.
• Follow your ice cream maker instructions.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.