Today is National Chocolate Ice Cream Day! But I am not a big fan of chocolate ice cream, though I do love chocolate in most other incarnations. I decided to re-post a recipe I developed, for those might want to try an ice cream that is a little different…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 consistency 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.