Name: Dark Chocolate Ice Cream with Paprika & Agave
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup whole milk -; 1/2 cup agave nectar -; 2 large eggs -; 1 teaspoon Hungarian paprika -; Dash salt -; 8 ounces bittersweet chocolate, melted and cooled -; 2 cups heavy whipping cream -; 1-1/2 teaspoons vanilla extract -

Dark Chocolate Ice Cream with Paprika & Agave

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Dark Chocolate Ice Cream with Paprika & Agave

1. 1 cup whole milk -

2. 1/2 cup agave nectar -

3. 2 large eggs -

4. 1 teaspoon Hungarian paprika -

5. Dash salt -

6. 8 ounces bittersweet chocolate, melted and cooled -

7. 2 cups heavy whipping cream -

8. 1-1/2 teaspoons vanilla extract -

How to cook deliciously - Dark Chocolate Ice Cream with Paprika & Agave

1. Stage

In a small heavy saucepan, heat milk and agave nectar until bubbles form around sides of pan. In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly.

2. Stage

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. Stage

Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.