Agave Ice Cream Sundae Recipe

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 0.75 cup agave nectar, and a pinch of salt. Warm until steaming but not boiling.

In a separate bowl, whisk the 5 egg yolks. Slowly whisk in a ladleful of the hot cream to temper the yolks.

Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170–175 F / 77–80 C).

Strain if desired. Stir in 1 teaspoon vanilla extract. Chill the custard thoroughly, preferably overnight.

Churn in an ice cream maker according to manufacturer instructions. Transfer to a freezer-safe container and freeze until firm.

For candied pepitas: In a skillet, combine 0.5 cup granulated sugar, 2 tablespoons water, and a pinch of salt. Cook over medium heat until sugar dissolves and the syrup thickens slightly.

Add 1 cup pepitas and toss to coat. Cook 2–4 minutes, stirring often, until seeds glaze and become coated. Transfer to parchment and cool completely.

For dulce de leche: gently warm 1 cup dulce de leche until pourable. If too thick, whisk in a splash of milk.

In a bowl, toss 2 cups strawberries with 2 tablespoons granulated sugar, 1 tablespoon lime juice, and 0.5 teaspoon Chimayo chili powder. Mix well.

Let marinate for 20–30 minutes at room temperature, stirring occasionally. Drain any excess juices before serving.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.

In a bowl, whisk together 1 cup all-purpose flour, 0.333 cup fine cornmeal, 0.5 teaspoon baking powder, and 0.25 teaspoon salt.

In another bowl, cream 0.5 cup butter with 0.5 cup granulated sugar and 0.25 cup brown sugar until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla.

Gradually mix in the dry ingredients until just combined. Fold in 0.333 cup sweet corn kernels.

Drop spoonfuls onto the prepared sheet and bake 10–12 minutes, until edges are lightly golden. Cool on a rack.

Chill a mixing bowl and beaters. Pour 1 cup heavy cream into the bowl.

Whip on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla; continue whipping to stiff peaks.

Keep whipped cream chilled until ready to serve.

Scoop a generous amount of vanilla-agave ice cream into each serving dish.

Drizzle warm dulce de leche over the ice cream.

Sprinkle candied pepitas over the top.

Add Chimayo-marinated strawberries and some cookie pieces.

Top with a dollop of whipped cream. Optional: dust with extra Chimayo chili powder or cinnamon and serve immediately.