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Avocado ice cream? Really? An avocado is a fruit, so why not. There is
no written rule that says ice cream has to be sweet all the time, so
why not try a more savory ice cream?
This idea came to me while tweeting with a fellow food writer,
Erika Kerekes http://inerikaskitchen.blogspot.com/ about the
overabundance of avocados from her tree. She asked for a recipe, so I
decided there was no time like the present to develop one. We are in
avocado season, so they are plentiful and easy to find.
This recipe is easy to make, although you will need an ice cream
maker. These days, many companies manufacture ice cream makers, which
means the price is within reach of most people. I use a Cuisinart,
which requires you to freeze the insert for about 24 hours before
making the ice cream. Be sure to follow the instructions for your
machine.
As you can see from the picture it looks like you’re are eating a
big bowl of guacamole with a spoon ( not the there is anything wrong
with that!), but the ice cream is rich and creamy, with a subtle hint
of spice.
Avocado Ice Cream
2 cups heavy cream
1 cup milk
6 egg yolks
3/4 cup + 1 TB granulated sugar, divided
pinch of salt
1 tsp vanilla extract
3 ripe avocados
2 oz lemon juice
1/2 tsp ancho chile powder
1/2 tsp cinnamon
Over medium heat, scald cream and milk. Meanwhile, in large bowl,
whisk together yolks, 3/4 cup of sugar and salt until light and creamy.
Add small amount of hot cream to yolks, whisking quickly to temper the
egg mixture. Gradually whisk in remaining cream. Place mixture over
water bath, whisking constantly, until mixture has thickened enough to
coat the back of a spoon. Remove from water bath, place bowl
immediately into ice bath. Stirring occasionally, cool mixture, then
strain into another bowl. Cover and chill for at least one hour. This
can be made up to two days ahead.
While custard is cooling, scoop the flesh of the avocados into food
processor or blender. Add remaining 1 TB of sugar, lemon juice, ancho
chile powder and cinnamon. Process until very smooth, stopping to
scrape down sides as needed. Place avocado mixture in refrigerator to
chill along with the custard.
When ready to make the ice cream, stir the avocado and custard
together, until well blended. Following the instructions for your ice
cream maker, freeze the ice cream.
The ice cream will be a soft serve consistensy when it comes out of
the machine, so if desired place ice cream into freezer safe container
and freeze for another hour or two.
Try it with a churro, or make your own cinnamon-sugar tortilla chips.
Enjoy!
