If you’re going to take the time to churn your own ice cream, I think it should be chocolate, don’t you? This is sweetened with agave nectar instead of artificial sweetener because the nectar gives the finished stuff real unctuousness and body—almost like the real thing.

　　

Ingredients

serves 4

　　2 1/2 ounces high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped

　　6 tablespoons agave nectar

　　1 1/2 cups skim milk

　　Pinch of salt

　　Two 7-ounce containers 2% Greek yogurt

　　

Step 1

In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk 1/2 cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.

　　

Step 2

Freeze the yogurt mixture in an ice cream maker according to the manufacturer’s directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.

　　

nutrition information:

Step 3

Fat: 32g (before), 11.4g (after)

　　

Step 4

Calories: 521 (before), 276 (after)

　　

Step 5

Protein: 14g

　　

Step 6

Carbohydrates: 38g

　　

Step 7

Cholesterol: 8mg

　　

Step 8

Fiber: 3g

　　

Step 9

Sodium: 102 mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.