Avocado Gelato Food

AVOCADO GELATO

Steps:

• Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.
• Whisk together fat-free milk, sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2 to 3 minutes. Remove orange zest. Set in ice-water bath to cool.
• Puree avocados, lime juice, salt, and milk mixture in a food processor.
• Freeze the avocado mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.

AVOCADO GELATO

Steps:

• Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
• Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
• Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

AVOCADO ICE CREAM

Steps:

• Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
• Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

DAFFY AVOCADO GELATO

Steps:

• Make the custard. Mix 1 3/4 cups milk with 1/2 cup sugar and lemon juice. Bring to a boil over medium heat.
• In a separate bowl, mix the remaining 1/4 cup milk with the cornstarch, stirring very well to blend completely. Stir cornstarch mixture into milk, returning to a boil while stirring constantly.
• Boil one minute. Remove from heat and place into a metal bowl to chill. Place metal bowl into a larger bowl filled with ice to speed up the cooling process. Be sure to stir the custard while it is cooling to prevent lumps.
• Peel, seed and puree avocados with the crushed vitamin C and remaining 1/4 cup sugar. When well blended gently stir in the custard and mix well.
• Place in freezer compartment of an ice cream maker. Follow your manufacturer's instructions for freezing.
• Once frozen, place in an airtight container and harden for at least one hour before serving.