adventures with agave nectar
I recently tried making ice cream with agave nectar instead of sugar, and came up with some interesting results. I followed a basic Mark Bitmann custard-style vanilla recipe, and subbed the agave for sugar 1:1. If I had to do over again, I might increase the agave perhaps 25%.
The results were interesting--the sweetness isn't as assertive; it hits you after the creaminess. I liked it all and all, but I'm not sure everyone would. I find that agave definitely leaves a lingering sweetness on the tongue.
What was interesting was what I think the sweetener did to the consistency of the ice cream. usually ice cream will freeze rock hard in my freezer, but this batch stayed at a wonderful consistency--reason enough to recommend agave in ice cream making.
Wondering if anyone else has interesting experiences or uses for agave nectar. Not opposed to sugar per se; I'm more of an experimenter.
I made margaritas for my sister visiting from San Diego, using agave syrup, and she said they tasted just like in Cabo/Baja, which I took as the highest praise. I'm definitely going to use it in my mojitos this summer too, and any other drinks that call for simple syrup.
I wish I could respond to the texture question, but I can say that in barbecue sauces and the like, agave provides a milder, creamier sweetness than honey. I'm a big fan of it and I wish it were more readily available out here in the stix.