AVOCADO ICE CREAM RECIPE
(Yield: a bit more than 1 pt)
First make 1-pint creme Anglaise: Heat to a simmer 1 pt. half and a half and 1/2 cup sugar. In a
bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk
mixture back into the hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice, and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions.
Ingredients
- 1 pt. half and half (1 cup milk + 1 cup cream)
- 2 cup sugar
- 3 yolks
- 1/4 cup dark rum
- 2 ripe Haas avocadoes, pureed
- juice and zest of one lime
Notes
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.
Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla-like, but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
Passionfruit: Add 1/4 cup passionfruit puree.