This ice cream is fabulous drizzled with hot fudge sauce—a decidedly sophisticated treat for adults.

Ingredients

　　2 cups half-and-half

　　1 cup (2 percent) reduced fat milk

　　1/3 cup nonfat dry milk

　　1/2 cup pasteurized egg substitute

　　1/2 cup amber agave nectar

　　1 teaspoon vanilla extract

　　2 tablespoons amaretto, or 1/8 teaspoon almond extract

　　Pinch of sea salt

　　1/2 cup lightly toasted almonds, coarsely chopped

　　Hot Fudge Sauce (page 107) (optional)

　　Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute. Refrigerate for several hours or overnight. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer’s directions. Add the toasted almonds 5 minutes before the ice cream is ready. Serve with hot fudge sauce, if desired.

　　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.