Makes 1 quart
Ingredients:
4 oz. Liquid pasteurized egg substitute (don’t use raw eggs!)
¼ cup Light Agave Nectar
1 cup Half and Half (or milk)
2 cups heavy cream
1 ½ teaspoons vanilla
In a 4-cup measuring bowl, combine egg substitute, agave nectar, and vanilla in a bowl and stir to mix.
Add cream and Half and Half (or milk).
Chill thoroughly.
Process in a ice cream maker of choice.
Agave Nectar Chocolate Syrup
Ingredients:
½ cup Hershey’s Cocoa Powder
1 cup light Agave Nectar
1 cup cold water
½ teaspoon Vanilla
½ teaspoon Guar gum (optional)
1/8 teaspoon sea salt
In a large saucepan, combine cocoa, agave nectar, and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth (about 5 minutes).
Add ½ teaspoon guar gum for a thickener.
Place the pan In a sink of cold water and stir with a whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.
Shake before using.
Note: Agave Nectar, a breakthrough sweetener product by Madhava Honey, is now available to consumers in local grocery and natural food stores throughout the United States. Visit online at www.madhavahoney.com