Posted 05 September 2008 - 03:45 PM
I'm assuming I may need to increase the moisture in the recipe, as well. Does that seem like a logical thought?
Posted 05 September 2008 - 07:18 PM
Chef, Curious Kumquat, Silver City, NM
Posted 05 September 2008 - 07:46 PM
Posted 01 June 2010 - 12:20 PM
I have also used it very successfully in ice cream, gelato and ices.
I know it has been a couple of years since the message above was posted. Does anyone know how agave will affect the texture of ice cream, and what the ratio of agave to sugar will be for substitution? I really want to make some ice cream soon, but I am trying to cut back on sugar, and thought agave would be good since it is low on the glycemic index.