6 servings (1L) recipe:

  • 1 cup heavy cream
  • 2 cups half-and-half
  • 8 large egg yolks
  • 1/4 cup agave nectar
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened Dutch-process cocoa powder 8 ounces reduced-fat cream cheese (1 cup)


Combine the heavy cream and half-and-half in a heavy saucepan. Cook over medium-low heat until barely simmering, stirring frequently. Turn down the heat to low.

Whisk together the egg yolks, agave nectar, salt, and cocoa powder in a large bowl until thoroughly combined. Add about 1/2 cup of the hot cream and whisk vigorously to combine. Repeat three times, whisking thoroughly after each addition. Gradually add the tempered egg yolks back to the hot cream and whisk vigorously to combine. Whisk constantly over medium-low heat until the ice cream base thickens and coats the back of a wooden spoon, 5 to 8 minutes. Do not let the mixture boil.

Using a hand blender, add cream cheese and blend until smooth. Strain the ice cream base through a fine-mesh strainer into a bowl and refrigerate for about an hour, until cold.

Pour into an ice cream maker and freeze according to the manufacturer’s directions.

When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.

In the presence of miraculin  the cream and cheese will release reach and unprecedented sweetness with no sugar and calories.


375 g cukru pudru

912 KCAL