DARK CHOCOLATE ICE CREAM WITH PAPRIKA & AGAVE

Dark Chocolate Ice Cream with Paprika & Agave image

Provided by @MakeItYours

Number Of Ingredients 8

1 cup whole milk
1/2 cup agave nectar
2 Eggland's Best 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

Steps:

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., 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., 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.