-Grainlady

Agave Nectar Chocolate Syrup

1/2 c. Hershey’s Cocoa Powder
1 c. Light Agave Nectar
1 c. Cold water
1/2 t. Vanilla
1/2 t. Guar gum (optional - as a thickener)
1/8 t. Sea Salt

1. In a large saucepan, combine cocoa, Agave Nectar and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.
2. Add 1/2 t. guar gum for a thickener.
3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.
4. Shake before using.

Low-Glycemic Vanilla Ice Cream

4 oz. Liquid Pasturized Egg Substitute (do not use raw eggs!)
1/4 c. Light Agave Nectar
1 c. Half and Half (or milk)
2 c. Heavy cream
1-1/2 t. Vanilla

1. In a 4-cup measuring cup or equal-sized bowl, combine egg substitute, Agave Nectar, and vanilla in a bowl and stir to mix.
2. Add cream and half and half (or milk).
3. Chill thoroughly. (I place it in the freezer until ice crystals begin to form on the edges of the mixture.) The colder the mixture is the quicker it will become ice cream.
4. Process in a Deni Scoop Factory Compact Automatic Ice Cream & Frozen Dessert Maker or ice cream maker of choice.

Yield: 1 quart