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Avocado Ice Cream
2 large avocados, peeled and seeded
4 cups heavy whipping cream
3 large egg yolks
1/4 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla or half a vanilla bean
Pulse avocados with one cup of cream in a food processor or blender until forthy.
Whisk the egg yolks with one cup of cream until light yellow.
In a saucepan, bring remaining two cups of cream and sugar to a slight boil.
Whisk in the egg yolks into the saucepan. Stir over median heat until slightly thicken. Make sure it coats the back of utensil. Stir in vanilla. Cool and chill.
Combine the custard mixture and the avocado mixture in the ice cream machine.
Serve right away or freeze for a firmer texture.
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!