Endless Ice Cream: Avocado
I know, I know, another green ice cream. While the asparagus ice cream may not be up your alley, I think this one will be a little more palatable, even to you less adventurous types. Avocados are already creamy and full of fat—truly the perfect ice cream fodder. This is by far the creamiest, richest ice cream I have ever tasted.
Avocado Ice Cream
Makes about 1 and 1/2 quarts
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/8 tsp salt
- 1 Tbs corn or tapioca syrup
- 3 large eggs yolks
- 2 large avocados
- 1 Tbs fresh lemon juice (this will keep the avocado from turning brown)
- First, make your custard base: Heat the cream, milk, sugar, salt and syrup to a boil over medium-high heat in a 4-quart saucepan. Slowly drizzle the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon. Remove from heat. Strain the custard through a mesh sieve. Chill thoroughly.
- In a blender or food processor, puree the avocado and lemon juice until smooth. Whisk the chilled custard base into the avocado puree. Churn according to your ice cream maker’s instructions. Store in a shallow container, covered with plastic wrap and an airtight lid, for up to a month.
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in Desserts / Endless Ice Cream / Featured / Recipe / Uncategorized / Veggie 2 comments
I’m highly intrigued by this!