Approximately 2 quarts
Mix heavy cream, milk, vanilla bean and 1/2 cup agave in a non-corrosive pot and bring to a boil.
Mix yolks with remaining agave and whisk until thick.
Temper eggs with cream mixture.
Place back in pot and heat slowly, stirring constantly until mixture coats back of spoon.
Allow product to cool and refrigerate for at least 4 hours or overnight.
Pour into ice cream machine per manufacturer’s directions.
Fold in up to 3 cups of particulates.
If using fresh fruits, smash half of the mixture, finely dice remainder, and fold into ice cream while still soft.
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