Avocado Ice Cream Food

AVOCADO ICE CREAM

Steps:

• 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.

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.

AVOCADO ICE CREAM

Steps:

• Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
• In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
• Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.

AVOCADO ICE CREAM

Steps:

• Put the sugar, all of the zest and juice from your lemon and lime, plus the scraped vanilla pods and seeds into a saucepan. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves. Take off the heat, pour into a bowl and leave to cool.
• Once the syrup is cool, remove the vanilla pods. Pop the avocado flesh into a blender with the syrup and milk. Blend till it looks like a smoothie.
• If you've got an ice-cream maker, put your mixture into it and churn till smooth and frozen.
• If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth. You can eat it right away or transfer it to little containers, cover them, and pop in the freezer for later.

AVOCADO ICE CREAM

Steps:

• Chill the loaf pan in the refrigerator for at least 30 minutes.
• Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl.
• Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight.