Let the others turn green with envy. This pistachio ice cream is a reduced-fat version, but has all the taste and texture of the classic.

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)

　　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.