Sunday, June 28, 2015

Avocado Ice Cream

I've heard that your taste buds change every seven years or so. Avocados actually used to one of my least favorite foods. I couldn't stand them, and I would pick them out of everything. Now, I actually have grown to like avocados. 

My good friend, Cynthia, posted a recipe to my Facebook the other day that she wanted to try out together. She came over and we decided to give it a go! I adapted the recipe by Alton Brown just slightly to get the recipe below!

Avocado Ice Cream (Makes 1 quart)
2/3 cup Sugar
1.5 cup Milk
1 cup Heavy Cream
3 Avocados
1 tbsp Lemon Juice
1/2 tsp Salt

1. Prepare your ice cream machine according to the manufacturer's directions. This may involve freezing a vessel for 24 hours.
2.Heat milk and sugar on the stove until it is completely dissolved. If it boils, set it aside to cool for at least 5 minutes. 
3. Place avocados, heavy cream, lemon juice, and salt into a blender and blend until well pureed. 
4. If you do not have a blender, use an electric mixer to cream avocados and slowly add the cream, lemon juice, and salt until it becomes smooth. 
5. Slowly blend the milk into the mixture and mix until smooth and incorporated. 
6. Place the mix into the fridge until cooled completely. 
7. Churn the mix in an ice cream machine according to the manufacturer's directions. Remove from the ice cream machine when the mixture looks like soft serve. 
8. Place into a freezer-safe container and harden in the freezer for 3-5 hours. 
9. Allow the ice cream to thaw slightly before scooping into a frozen bowl and enjoying. 

This ice cream is delicious! It's smooth and tasty without being too sweet. It's got a slight earthiness to it that is really perfect for a hot summer day. Plus, avocados make it kind of healthy, right? 


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