AVOCADO ICE CREAM
Make and share this Avocado Ice Cream recipe from Food.com.
Provided by mel johnson
Categories Frozen Desserts
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 8
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.
HEATHER'S AVOCADO, PISTACHIO ICE CREAM
This is for Heather. A very healthy and easy or should I say Cheating way to make ice cream. Here's a great link about Avocados... www.mycustompak.com/healthNotes/Food_Guide/Avocado.htm Oh and don't forget to take advantage of the avocado skins, Rub the inside of the skin of your face for a facial mask or rub on your knees and elbows to soften.
Provided by Rita1652
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and seed avocados.
- Cut avocados into small pieces to fit in the blender or food processor.
- Place ice cream, extract and avocados in blender and puree until well-blended.
- Stir in pistachio.
- Pour into container and place back into freezer overnight.
- Scoop, sit back and enjoy!
Nutrition Facts : Calories 1130.7, Fat 80.2, SaturatedFat 26.1, Cholesterol 124.9, Sodium 244.3, Carbohydrate 96.3, Fiber 21.3, Sugar 64.3, Protein 21.1
AVOCADO ICE CREAM
Provided by Alton Brown
Categories dessert
Time 8h15m
Yield 1 quart ice cream
Number Of Ingredients 5
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
Avocado is a fruit, and it gives this silky treat a wonderful colour, not to mention a gorgeous texture, thanks to its fat content. You can add nuts and other fruits. I got this from Jamie Oliver's website. Soooo good.
Provided by Xabbyy
Categories Dessert
Time 2h10m
Yield 3 Cups, 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 791.6, Fat 44.7, SaturatedFat 8.8, Cholesterol 16.3, Sodium 84.9, Carbohydrate 100.7, Fiber 19.6, Sugar 76.9, Protein 11
PISTACHIO ICE CREAM
Steps:
- Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
- Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
- Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
- Garnish with whipped cream and toasted pistachios.
AVOCADO ICE CREAM AND GAZPACHO
Make and share this Avocado Ice Cream and Gazpacho recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 3 cups ice cream
Number Of Ingredients 20
Steps:
- To make the ice cream: peel and pit the avocados; roughly chop them and place in a food processor along with the sour cream, lime juice, sugar, salt, and jalapeno.
- Process until smooth; transfer mixture to a medium mixing bowl; stir in the cream.
- Cover and refrigerate until well chilled.
- Stir the chilled mixture; then freeze in an ice cream maker by following the manufacturer's directions.
- When finished, transfer the soft ice cream to a freezer-safe container; freeze several hours or until firm.
- To make the Gazpacho: Combine all the Gazpacho ingredients in a bowl; stir to mix well.
- Cover and refrigerate at least 6 hours (soup can be made up to 3 days in advance).
- To serve: place 1 scoop of ice cream in a chilled bowl of gazpacho.
Nutrition Facts : Calories 703.3, Fat 43.5, SaturatedFat 17.6, Cholesterol 69.7, Sodium 1546, Carbohydrate 80.3, Fiber 11.7, Sugar 58.1, Protein 9.2
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- Open up the avocados, scoop out the flesh & add it to the pistachio flour.Note: To make this dessert more fun, you can use the avocado shells as serving cups. If you do this, make sure to scoop out the flesh carefully so you keep the shell intact. You can also keep the seeds.
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