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Yield: a bit more than 1 pt

1 pt. half and half (1 cup milk + 1 cup cream)
½ cup sugar
3 yolks
¼ cup dark rum
2 ripe Haas avocadoes, pureed
Juice and zest of one lime


First make 1 pint crème anglaise:

Heat to a simmer 1 pt. half and half and ½ cup sugar. In a bowl, whisk 3 yolks. Mix ⅓ of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool. When cool, add flavouring: ¼ cup dark rum 2 ripe Haas avocadoes, pureed, juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions.

Notes: - As you can see, this recipe is constructed so that it is easy to add any flavouring to the basic custard. Where it asks to add flavouring, try:

Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)
Cognac: Add ⅓ cup cognac
Passion fruit: Add ¼ cup passion fruit purée.

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