Agave Vanilla Bean Ice Cream

• YIELD

  Approximately 2 quarts

INGREDIENTS

• 4 cups heavy cream
• 2 cups whole milk
• 1 vanilla bean (scraped) or 2 tsp. of vanilla bean paste
• 1 cup agave
• 10 egg yolks

DIRECTIONS

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.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.