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Dave Liebovitz's Agave Chocolate Ice Cream Recipe

Looking for an easy Dave Liebovitz's Agave Chocolate Ice Cream recipe? Learn how to make Dave Liebovitz's Agave Chocolate Ice Cream using healthy ingredients.


Submitted by lotofchicken

Makes 8 servings



David Lebovitz's agave sweetened chocolate ice cream. "Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard. If you're concerned about the quantity of agave nectar here, you can reduce the amount to cup (120 ml) if you wish, although it's texture and taste is exactly right for me."

Recipe Ingredients for Dave Liebovitz's Agave Chocolate Ice Cream

8 tablespoons (120 ml) agave
2 ounces (55 g) unsweetened chocolate, very finely chopped
35 g cocoa powder
3 cups (750 ml) half-and-half
5 large egg yolks
1 pinch of salt

Recipe Directions for Dave Liebovitz's Agave Chocolate Ice Cream

  1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.

  2. In a medium saucepan, add 1 cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.

  3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.

  4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.

  5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170-175F degrees. (76-79C).

  6. Pour the mixture through the strainer into the chocolate mixture.

  7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)

  8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.

Categories

Dessert

Nutrition Facts
Serving Size 133.9g
Amount Per Serving
Calories
261
Calories from Fat
157
% Daily Value*
Total Fat
17.5g
27%
Saturated Fat
10.1g
50%
Trans Fat
0.0g
Cholesterol
165mg
55%
Sodium
65mg
3%
Potassium
309mg
9%
Total Carbohydrates
26.1g
9%
Dietary Fiber
2.5g
10%
Sugars
17.5g
Protein
6.1g
Vitamin A 9% Vitamin C 1%
Calcium 12% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
  • High in sugar
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