Vanilla Ice Cream and Variations

Yield: 1 Quart

2 c Heavy cream
1 c Milk
1/2 to 3/4 c Agave Nectar
3 Egg yolks
2 Tb Vanilla
1 Tb Xanthum Gum

Chill medium size stainless steel or ceramic bowl in freezer.

In large double boiler, warm milk and vanilla almost to a
simmer. In medium bowl, whip egg yolks with electric mixer to liquefy
them.

Still whipping, slowly whip in about 1/4 cup hot milk mixture until
well blended and smooth. Add another 1/4 cup hot milk mixture while
whipping. Add whipped egg mixture to hot milk mixture, whipping milk
mixture while pouring egg yolk mix into top of double boiler. Cook
over low heat only until slightly thickened. Do not overcook as it
will curdle.

While beating on high speed, add tablespoon Xanthum Gum, whipping
until well incorporated. Do not do this step slowly or you will have
lumps.

Remove from heat and pour into waiting chilled bowl, scraping all
with rubber spatula. Put into fridge uncovered to chill.

After milk mixture is chilled (5-24 hours), in large mixing bowl whip
heavy whipping cream until fluffy. Add desired amount of Agave
Nectar, finish whipping until well thickened.

With spatula, scrape milk and egg mixture into whipped cream bowl and
whip together well.

Pour into ice cream maker and freeze according to
Manufacturer’s directions.

*Great ice cream topping: Slice cleaned, fresh strawberries into plastic
container. Drizzle with desired amount of Agave Nectar for sweetness and
stir together. Refrigerate and put over dishes of ice cream.

*For chocolate ice cream, add ½ cup cocoa powder to milk and egg mixture
while whipping over heat before Xanthum gum is added.

*Can add many things to vanilla ice cream to make other flavors: fresh or
frozen berries, extracts (substituting vanilla), chopped fresh peaches,
chopped nuts, etc. NOTE: you will have more product when adding berries,
nuts so will not fit comfortably into quart container. May have to divide
and process two batches.