Lower Fat Chocolate Strawberry Ice Cream

I recently spent a week house sitting and have a few new recipes to post that came from that week. The first of which is a Lower Fat Chocolate Strawberry Ice Cream. Given that this was family I was house sitting for who told me what baking ingredients they had available for they left I used what they had to make an ice cream. It wasn't as high of a priority to make seeing how the weather had finally cooled off from the 30-35 degrees C we had been experiencing for the couple weeks prior. This turned out better than my previous ice creams had, and was exactly what I wanted at the time.

Enjoy!

Lower Fat Chocolate Strawberry Ice Cream

Ingredients:

2/3 cup agave syrup
3 1/2 cups half and half
1/3 cup cocoa powder
3 egg yolks
1 tbsp vanilla extract

1 lb strawberries

Preparation:

Combine agave and egg yolks into a medium sauce pan, whisk together. Add half and half in slowly, whisking as you add it. Cook over medium heat until it thickens enough to coat the back of a spoon, or starts trying to boil over. This should take approximately half an hour.

During this time slice the strawberries fairly small and over medium low heat allow the strawberries to cook. They should appear to be a chunky sauce when done.

Remove from heat and add in the cocoa powder and vanilla. Mix well, add in the strawberry mixture. Place in a bowl and into the fridge. Allow to chill for a minimum of 4 hours.

Finish in an ice cream maker, following the ice cream makers directions.