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Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.
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Avocado Ice Cream
by the Editors of Easy Home Cooking Magazine
Avocado Ice Cream
Yield: Makes about 1-1/2 quarts
Avocados are so plentiful in Brazil that cooks serve them in a variety of ways, including this refreshing ice cream.
Ingredients:
4
cups milk
1
cup sugar, divided
1
vanilla bean*
2
whole eggs
1
egg yolk
3
ripe avocados, peeled and pitted
1/4
cup fresh lime juice
Preparation:
1.
Combine milk, 3/4 cup sugar and vanilla bean in medium saucepan. Cook and stir over medium-high heat just until milk begins to boil; remove from heat.
2.
Cut vanilla bean in half lengthwise. Scrape seeds into saucepan; add bean halves to saucepan.
3.
Combine remaining 1/4 cup sugar, whole eggs and egg yolk in large bowl. Beat mixture until frothy and light lemon color. Continue whisking mixture while very slowly pouring in 1 cup hot milk mixture.
4.
Slowly pour egg mixture into saucepan with vanilla bean. Cook over medium heat and whisk slowly until first bubble forms. Do not boil.
5.
Pour custard mixture through fine-meshed sieve into medium bowl set in ice water; stir custard mixture until cool. Cover and refrigerate about 1 hour or until cold.
6.
Combine avocados and lime juice in medium bowl. Mash with wooden spoon or potato masher. Press avocado mixture through fine-meshed strainer with rubber spatula; stir into custard mixture.
7.
Freeze in ice cream maker according to manufacturer's directions.
This recipe appears in: Ice Cream & Sorbets
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Avocado Ice Cream." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/avocado-ice-cream-recipe.htm> 16 May 2008.
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