Maryjanes Avacado 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.

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.

MARYJANE'S AVACADO ICE CREAM

Steps:

• Combine all ingredients in blender. Puree until completely smooth.
• Pour into 2 quart baking dish.
• Cover and freeze until firm, about 4 hours. (Can be transfered to an airtight container and kept in freezer for up to one month.).
• Before serving, let stand at room temperature for 15 minutes. Use ice cream scoop to serve. Top with fresh fruit or mango salsa in desired.

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.