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Dark Chocolate Ice Cream With Paprika Agave Exps Dai18 134795 E08 29 3b 2

Dark Chocolate Ice Cream with Paprika & Agave

TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing YIELD: 1 quart.
Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. —Taste of Home Test Kitchen

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

Directions

  • 1. 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. 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. Fill cylinder of ice cream freezer 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.

Nutrition Facts

1/2 cup: 446 calories, 36g fat (21g saturated fat), 137mg cholesterol, 71mg sodium, 34g carbohydrate (28g sugars, 2g fiber), 6g protein.

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