Reduced-Fat Pistachio Ice Cream With Agave
Let the others turn green with envy; this ice cream is lighter than the classic version but has all the taste and texture of real pistachio ice cream.
Recipe information
Yield
makes 1 quart
Ingredients
1 cup half-and-half
2 cups (2 percent) reduced fat milk
1/2 cup pasteurized egg substitute
1/2 cup light agave nectar
2 teaspoons vanilla extract
1/8 teaspoon almond extract
Pinch of sea salt
1/4 teaspoon guar gum
1/4 teaspoon xanthan gum
1/2 cup shelled, roasted, unsalted pistachio nuts (natural shell)
Preparation
Place the half-and-half, milk, egg substitute, agave nectar, vanilla extract, almond extract, salt, guar gum, and xanthan gum in a food processor and blend until well combined, about 1 minute. Refrigerate several hours or overnight until ready to freeze. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer’s directions. Add the pistachios 5 minutes before the ice cream is ready.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
