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home > recipes > dessert > avocado ice cream
OK. First there is a recipe from Brazil in Barbara Karoff's paper back on latin american cuisine. Now here is a redaction of my own: Yield: a bit more than 1 pt. 1 pint creme anglaise made this way: 1 pt. half and half (1 cup milk + 1 cup cream) 1/2 cup sugar Heat to a simmer. In a bowl, whisk: 3 yolks Mix 1/3 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 flavoring: 1/4 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. As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard. Where it asks to add flavoring, try: Balsamic vinegar : Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess) Cognac: Add 1/3 cup cognac Passionfruit: add 1/4 cup passionfruit puree. Get the picture? INDULGE and then go out and run!

Avocado Ice Cream


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keyword: avocado
keyword: cream
ethnicity: south american
recipes for dessert
recipes by clark
Email Address:
(posted November 18, 2004)

OK. First there is a recipe from
Brazil in Barbara Karoff's paper back on latin american cuisine.

Now here is a redaction of my own:

Yield: a bit more than 1 pt.

1 pint creme anglaise made this way:
1 pt. half and half (1 cup
milk + 1 cup cream)
1/2 cup
sugar
Heat to a
simmer. In a bowl, whisk:
3 yolks
Mix 1/3 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 flavoring:
1/4 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.

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

Balsamic
vinegar : Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: add 1/4 cup passionfruit puree.
Get the picture? INDULGE and then go out and run!


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