Chocolate Agave Ice Cream

Recipe by Amberlyrose
READY IN: 30mins
YIELD: 1 quart


  • 10
    tablespoons agave nectar
  • 2
    ounces unsweetened chocolate (chopped)
  • 13
    cup unsweetened raw cacao powder or 1/3 cup cocoa powder
  • 3
    cups half-and-half (divided)
  • 5
    large egg yolks
  • 1
    pinch salt


  • 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.