Sweet and Savory Avocado Ice Cream

Avocado Ice Cream
Avocado Ice Cream

Avocado ice cream? Really?  An avocado is a fruit, so why not.  There is no written rule that says ice cream has to be sweet all the time, so why not try a more savory ice cream?

This idea came to me while tweeting with a fellow food writer, Erika Kerekes http://inerikaskitchen.blogspot.com/ about the overabundance of avocados from her tree.  She asked for a recipe, so I decided there was no time like the present to develop one.  We are in avocado season, so they are plentiful and easy to find.

This recipe is easy to make, although you will need an ice cream maker.  These days, many companies manufacture ice cream makers, which means the price is within reach of most people. I use a Cuisinart, which requires you to freeze the insert for about 24 hours before making the ice cream. Be sure to follow the instructions for your machine.

As you can see from the picture it looks like you’re are eating a big bowl of guacamole with a spoon ( not the there is anything wrong with that!), but the ice cream is rich and creamy, with a subtle hint of spice.

Avocado Ice Cream

2 cups heavy cream

1 cup milk

6 egg yolks

3/4 cup + 1 TB granulated sugar, divided

pinch of salt

1 tsp vanilla extract

3 ripe avocados

2 oz lemon juice

1/2 tsp ancho chile powder

1/2 tsp cinnamon

Over medium heat, scald cream and milk.  Meanwhile, in large bowl, whisk together yolks, 3/4 cup of sugar, salt and vanilla until light and creamy.  Add small amount of hot cream to yolks, whisking quickly to temper the egg mixture.  Gradually whisk in remaining cream.  Place mixture over water bath, whisking constantly, until mixture has thickened enough to coat the back of a spoon. Remove from water bath, place bowl immediately into ice bath. Stirring occasionally, cool mixture, then strain into another bowl.  Cover and chill for at least one hour.  This can be made up to two days ahead.

While custard is cooling, scoop the flesh of the avocados into food processor or blender. Add remaining 1 TB of sugar, lemon juice, ancho chile powder and cinnamon.  Process until very smooth, stopping to scrape down sides as needed.  Place avocado mixture in refrigerator to chill along with the custard.

When ready to make the ice cream, stir the avocado and custard together, until well blended.  Following the instructions for your ice cream maker, freeze the ice cream.

The ice cream will be a soft serve consistensy when it comes out of the machine, so if desired place ice cream into freezer safe container and freeze for another hour or two.

Try it with a churro, or make your own cinnamon-sugar tortilla chips.

Enjoy!

Cheryl D Lee on Foodista

Need a brunch idea? Make french toast casserole

French Toast Casserole

One of my favorite things about the weekend is having more time to make a nice breakfast for the family.  During the week I am usually rushing to get my toddler to daycare. While making her lunch I am also making breakfast, and hoping she’ll stop jumping around long enough to eat.  Although, I have found bacon will get her stop on a dime!

This past weekend my mother requested I make a french toast casserole, which is one of the easiest and most delicious breakfasts to make.  Most of the prep work is done the night before, and in the morning you just pop it into the oven to bake.

I adapted this recipe from Paula “Pass me a stick of butter” Deen because I liked the topping, but there are many variations to be found on the web.

Baked French Toast Casserole

2 12 oz. loaves Hawaiian sweet bread, cut into 1″ slices

8 large eggs

3 cups half-and-half

3 TB granulated sugar

1 tsp pure vanilla extract

1/3 tsp ground cinnamon

Praline Topping

2 sticks butter, softened

1 cup packed light brown sugar

1 cup chopped pecans

2 TB light corn syrup

1/3 tsp ground cinnamon

Arrange bread slices in two rows in a buttered 9 by 13-inch baking dish.  In large bowl, whisk together the eggs, half-and-half, sugar, vanilla and cinnamon until blended.  Pour mixture over bread, pressing the bread down lightly to help absorb the mixture.  Spoon the liquid over the bread until well coated.  Cover dish with foil and refrigerate overnight.

In medium bowl mix butter, brown sugar, pecans, corn syrup, and cinnamon together until well blended.  Cover with plastic wrap and leave out overnight, because it needs to be soft enough to spread the next morning.

The next day preheat oven to 350 degrees F.  Remove foil from casserole, and evenly spread praline topping on french toast.  Bake for 40 minutes, until puffed up and browned.  Let sit for 5 minutes to cool.  This serves 8 – 10  people.

Cheryl D Lee on Foodista