As we leave warmth of summer (even though it’s still pretty warm in SF), one of my lovely roommates wanted to experiment with ice cream a little. I was making a salad at one point in time and added some avocado. My roommate and I started talking and he wanted to know how to make avocado ice cream. Now I had JUST watched Alton Brown’s Good Eats (one of the BEST food shows out there) and saw that Alton had made some ice cream using avocados so I figured we could use that recipe.
Now, making ice cream for the first time means we didn’t really know what we were doing and made a mess of the kitchen, but now we definitely know a lot more about the ice cream machine. One of the biggest piece of advice I can give – once the ice cream maker starts, don’t stop it. We somehow thought it would be a good idea to stop it and pour the rest of the mixture in and it’s not a good idea. Don’t do it.
Though we enjoy it, it’s a lot of ice cream. Sometimes I feel like I can really taste the avocado, other times, it’s lost in all the cream. I have definitely eaten some with fruit (like the picture above) and with the chocolate cupcakes I made before.
(Adapted from here)
3 medium sized avocados, ripe
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/4 cup sugar
1 cup heavy cream
1. Peel and pit the avocados.
2. Add the avocados, lemon juice, milk, sugar and heavy cream into a blender (or NutriBullet since that’s all we have).
3. Place the mixture into the refrigerator and chill for 4 to 6 hours.
4. Process the mixture in an ice cream maker according to manufacturer’s directions. Should only take 5-10 minutes.
The ice cream will have a soft serve consistency. For a firmer ice cream, put into the freezer for a few hours (or days since it’s impossible to eat all this ice cream).