The small amount of coffee substitute used will enhance the intensity of the chocolate but will not impart a mocha flavor. This is a creamy, decadent chocolate treat.

　　

Ingredients

makes 1 quart

　　1 teaspoon unflavored gelatin

　　1/4 cup cold water

　　3 ounces unsweetened chocolate

　　1 1/2 cups (1 percent) low-fat milk

　　1 1/2 cups heavy cream

　　1 tablespoon natural coffee substitute or instant coffee

　　1/2 cup light agave nectar

　　1 teaspoon vanilla extract

　　Pinch of sea salt

　　

Step 1

Have a large bowl of ice water ready. Soften the gelatin in the 1/4 cup cold water. Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 1 1/2 minutes. Stir well to melt all the chocolate. In a heavy saucepan, heat the milk and 1/2 cup of the cream. When the mixture is hot, but not boiling, add the coffee substitute, agave nectar, and gelatin. Whisk well, until the gelatin is dissolved completely. Remove from the heat and whisk in the chocolate, vanilla extract, and salt.

　　

Step 2

Pour the mixture into a bowl and set it into the bowl of ice water to accelerate cooling. Cover and refrigerate until ready to freeze. Right before freezing, whip the remaining 1 cup heavy cream until soft peaks form. Gently fold into the chocolate mixture. Refrigerate for several hours or overnight, until cold. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing.

　　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.