There is nothing “just plain vanilla” about this delicious, sugar-free treat. The vanilla bean and vanilla extract together give it a warm, rich note.

YIELD: 1 QUART

INGREDIENTS

• 1 cup whole milk
• ½ cup agave nectar
• 1 vanilla bean, split and seeded
• Pinch of salt
• 4 large egg yolks
• 2 cups heavy cream
• 1 tablespoon vanilla extract

PREPARATION

1. In a medium saucepan, combine the milk, agave nectar, vanilla bean, and salt. Bring to a light simmer and remove from heat.
2. In a separate bowl, whisk the egg yolks. While the milk mixture is still hot, temper the yolks by slowly adding half of the mixture to the eggs, whisking constantly. Then add the egg mixture back to the saucepan.
3. Heat the mixture until thickened, stirring constantly.
4. Add the heavy cream and vanilla extract, stirring until well combined.
5. Refrigerate the mixture for 4 hours or overnight.
6. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions for freezing. Enjoy!