Agave-Vanilla Ice Cream

1          cup whole milk
½         cup agave nectar (raw)

pinch kosher salt
2          cups heavy cream
1 to 2    teaspoons pure vanilla extract

Calories 106 (86% from fat) • carb. 4g • pro. 1g • fat 10g • sat. fat 6g • chol. 36mg • sod. 42mg • calc. 46mg • fiber 0g

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, agave and salt until the homogenous. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.

2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.