Mix your rich yogurt, cream cheese, agave nectar, the content of the vanilla bean, and salt, and blend it into a smooth purée.

Bring the water to a boil in a saucepan and whisk in the methocel. Once dissolved, pour it into the blender and blend it with the purée. The mixture should be uniform and not too airy.

Then pour the mixture into a bowl over an ice bath so it can cool down. Let the ice-cold mixture rest in the ice bath for at least an hour or, even better, overnight.

When you are ready to make the ice cream, pour boiling water into a bowl. Take an ice cream scoop with the ice mixture. Wipe the edges, then lower the ice cream scoop and its contents into the hot water. The ice cream will then set and become firm. It should "poach" for about a minute if you are using small scoops, and longer for larger scoops. Continue with the next scoops until you have used up the entire mixture.

Depending on how much ice cream you have, you may need to add more boiling water to keep the heat in the water bath.

Once the ice cream is set, keep it warm until it is served.