So I used a gift certificate to buy a Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt & Sorbet Maker.
Now I need a recipe for avocado icecream like I had last summer near San Miguel de Allende, Mexico. I know, I know...I can buy it in some asian markets but mine will be better and fresher, right? I'm really looking for some tips, these recipes seem off slightly. I want fresh, not to sweet, light tasting avocado ice cream.
Avocado Ice Cream recipe 1
1 pt. half and half
1/2 cup sugar
3 egg yolks
1/4 cup dark rum
2 ripe Haas avocados, peeled, pitted and pureed
Juice and zest of one lime.
Heat half and half and sugar to a simmer.
In a bowl, whisk 3 yolks. Mix 1/3 of hot liquid with yolks, whisking. Whisk yolk mixture back into hot liquid off flame. Let cool.
When cool, add flavoring rum, avocados and lime juice and zest. Freeze in an ice cream freezer according to manufacturer's instructions.
Homemade Ice Cream
Avocado Ice Cream Recipe
1/2 pint (250ml) double (heavy) cream, 1 tablespoon fresh lemon juice, 1/2 cup granulated sugar, 3/4 pint (750ml) milk, 3 ripe avocados
Take the avocados, peel and seed them then put into a blender with the milk and make a pureé. Pour the pureé into a mixing bowl, add the sugar, lemon juice and cream and beat until creamy. Then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Avocado Ice Cream
The Author says: "A cool, refreshing, not-too-sweet dessert. Serve with crisp lemon wafers." --Judy Gorman
2 large avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla
Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth. Refrigerate for 2 hours. Beat the egg yolks with another cup of the cream. In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.
Yield: 8 servings.
From: Judy Gorman's Vegetable Cookbook (MJF Books)