I gave agave a try - and so glad I did!

My all-time favorite ice cream guru: David Lebovitz.  I have been reading his blog for a few months now, and I have rented his book "The Perfect Scoop" many many times (...and suffered many many library fines).  Finally, I received his book for Christmas this year!  The first ice cream I made over winter break was Mr. Lebovitz's Eggnog Ice Cream.  It is to die for.  Alas, all good things must come to an end.  When only a few scoops were left, I knew I needed to make another delicious ice cream to fill the void in my dessert-eating that would come as soon as I ate the last bite of eggnog ice cream.  I had seen Mr. Lebovitz's recipe for Agave-Sweetened Chocolate Ice Cream on his blog several months ago, and I finally decided to try it.  Luckily, we had plenty of agave on hand, and like any good Belgians, we had a complete selection of very dark chocolates.

This ice cream is delicious and so smooth.  It reminds me a lot of chocolate pudding - but frozen!  (...and I guess that that is what it is in theory...)

Agave-Sweetened Chocolate Ice Cream (adapted from David Lebovitz)

Ingredients:

• 1/2 cup plus 1 tablespoon agave
• 2 ounces (55 gr) 70% cocoa chocolate, chopped very finely*
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups heavy cream**
• 1 1/2 cups whole milk**
• 5 large egg yolks, at room temperature
• pinch of salt

*You can also use completely unsweetened chocolate (what the original recipe calls for).  If you do this, just add in an extra tablespoon of agave.

**You can also use 3 cups of half and half instead (what the original recipe calls for).

Directions:

1. Warm the agave and chocolate in a small saucepan over very low heat until the chocolate is completely melted.  You want to stir constantly lest the chocolate burn!  
2. Once melted, remove the mixture from the heat and pour into a large bowl.  Set aside.
3. Mix together the heavy cream and whole milk.
4. Put half (1 1/2 cups) of the cream/milk mixture into a medium saucepan and whisk in the cocoa powder.  Cook over moderate heat until the mixture begins to bubble.  Let the mixture simmer for 30 seconds, whisking frequently to ensure there are no cocoa clumps.
5. Remove the mixture from the heat and add it to the bowl with the chocolate/agave mixture.  Stir well and then set a fine mesh strainer over the bowl.  Set aside.
6. In a medium bowl, lightly whisk together the egg yolks.
7. Put the remaining cream/milk mixture into a medium saucepan with a pinch of salt and heat over moderate heat until warm.  Turn off the heat when warm.
8. Very slowly pour the warm cream/milk into the egg yolks, whisking constantly.  When all the cream/milk has been added to the yolks, pour the mixture back into the saucepan.
9. Turn the heat on moderate-low and cook the cream/milk/yolk mixture until it becomes steamy and thickens.  (To judge "thickness": When you dip a wooden spoon in the custard, a thick coat should cover the back of the spoon.  When you run your finger through this coat, you should get a clear, well-defined line with no custard flowing back to where you ran your finger.)  Stir constantly with a spatula during this process!   
10. Pour the mixture through the strainer into the chocolate mixture.
11. Stir it all together and then let cool until tepid.
12. Once cooled, pour the mixture into your blender and blend for 10 seconds until very smooth.  (Never blend super hot liquids in a blender!)
13. Chill the mixture in your refrigerator for at least 8 hours or overnight.
14. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
15. Package the frozen mixture and transfer to your freezer to finish the freezing process.

Swirltastic...

...too bad I had to stir it all together...but it is a rather luscious chocolatey color.

This froze beautifully in my ice cream maker.

Ready to go into the freezer to firm up a bit more.

A cone was the perfect vessel for this ice cream!