Brazilian Avocado Ice Cream Food

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.

COCONUT-AVOCADO ICE CREAM

Steps:

• Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
• Allow ice cream to soften in refrigerator for 10 minutes before serving.

BRAZILIAN AVOCADO ICE CREAM

Steps:

• Combine avocado and 1/4 cup half-and-half in a blender; blend until smooth. Pour mixture into a bowl, ideally one with a spout. Squeeze lemon juice over avocado mixture and stir.
• Pour remaining half-and-half in the blender and shake it around to pick up any remaining avocado mixture; pour into the avocado mixture in the bowl. Add condensed milk and whisk until smooth.
• Pour avocado mixture into ice cream maker and process for 25 to 30 minutes. Turn off machine and pour mixture into a 1 1/2 quart freezer-safe container; place in the freezer until ice cream is set and has increased in size, at least 3 hours.

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.

BRAZILIAN AVOCADO CREAM

Steps:

• Peel, pit and roughly chop the avocado.
• An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
• Voila!
• Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
• Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
• Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
• Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
• (Freeze it if you wish, but it is nicer just chilled).

AVOCADO DESSERT - SRI LANKA

Steps:

• Cut avocados in half lengthways. Remove seeds & reserve them. Scoop pulp from shells & mash smoothly w/a fork. Discard shells.
• Add sugar to taste & stir in the cream.
• Put in serving bowl, return seeds to the pulp, cover tightly w/plastic wrap & chill before serving. NOTE: The presence of the seeds in the puree is said to keep the avocado from discoloring, but the plastic wrap is always used as well.
• To Serve: If desired, extra whipped & sweetened cream can be piped over the top of the dessert. While many favor adding rum for flavor, the delicate avocado flavor may be allowed to stand alone -- or -- the mixture can be divided & served both ways.
• Personal Note: I would reserve the avocado shells & use them to serve this dessert.