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Avocado Ice Cream

July 01, 2011

Mmmm… cold and creamy avocado ice cream. Perfect for these hot summer days & nights! Allow yourself to indulge, not only is it delicious but it’s healthy for you. Avocados are one of the most versatile fruits. It can be prepared savory or sweet, cooked or left as raw. The fruit is packed full of monounsaturated fats, which are the healthy fats that reduce cholesterol.

Avocados ripen rather fast. If you don’t plan on eating them, freeze them to prevent the ripening process. If they’ve become soft and mushy, make ice cream!

Avocado Ice Cream.

2 large avocados, peeled and seeded
4 cups heavy whipping cream
3 large egg yolks
1/4 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla or half a vanilla bean

Pulse avocados with one cup of cream in a food processor or blender until forthy.
Whisk the egg yolks with one cup of cream until light yellow.
In a saucepan, bring remaining two cups of cream and sugar to a slight boil.
Whisk in the egg yolks into the saucepan. Stir over median heat until slightly thicken. Make sure it coats the back of utensil. Stir in vanilla. Cool and chill.
Combine the custard mixture and the avocado mixture in the ice cream machine.
Serve right away or freeze for a firmer texture.

Avocados are from Avocados from Mexico. More information and recipes can be found at the website.
The ultimate guacamole recipe can be found on A Taste of Koko.

Disclaimer: Avocados were sent from Lewis and Neale Firm from New York who asked me to create some recipes. Avocados are from Avocados From Mexico.

WRITTEN BY:

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.

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