Let's talk about ice cream today. :)) Who doesn't love ice cream? Sweet and creamy cold desert made from all sorts of wonderful flavors, which comforts and lifts you up on any bad day. I have been wanting to post up an ice cream recipe for a long long time now, but somehow it just always get postponed. Well not today! Today's Avocado ice cream was actually inspired by my recent visit to one of my favorite ice cream parlor, "The Daily Scoop". I got to taste their avocado ice cream that weekend and fell in love with it immediately! It was so creamy and not too sweet with a mild avocado taste. I kept telling my husband that I have to replicate this delicious ice cream at home...although I caught him rolling his eyes. :P Wasting no time, I bought some avocados the next day and got to work. And tah-dah! My very own avocado ice cream...
I got this nice avocado ice cream recipe from FoodNetwork, courtesy of Alton Brown. Although initially I was complementing whether to try out Eelin's Avocado ice pops recipe. But decided to go with Alton Brown's version since I've tasted the sinfully good version from "The Daily Scoop", plus I'm such a sucker for creamy stuff. Lol!
Ingredients for avocado ice cream (makes about 3 cups)
12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream
- 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.
- Alternatively, if you don't own an ice cream maker, beat the mixture at high speed using your handheld mixer till it thickens. Then place in the freezer for an hour. Just as the mixture is going to freezes up, beat the mixture again, then chill again. Repeat this step about 2-3 times to reach a thick creamy consistency...something like soft-surf ice cream.
- Pour the mixture into a container and freeze overnight or up to 4 hours.
Note that if you don't own an ice cream maker, doing the repetitive beating of the almost frozen cream mixture will help break up those ice crystals as much as possible so your final results will be as smooth and creamy as possible. Sounds like a hassle I know, why not just pay for it and get a tub. But once you get to taste your own home made creation, you will beg to defer. ;))
If you have tasted avocado ice cream before and love it as much as I do...I highly recommend you try this out. There's no raw eggs involved and yet it has this really creamy texture due to the avocado used, really yummy.
And guess what, I have a batch of pulut hitam (black glutinous rice) ice cream mixture chilling in the fridge right now. *excited* Hopefully it will turn out good. Will post it up once I have the time. ;))
Thanks all for dropping by! Have a great day. Cheers!