Avocado Ice Cream

Most folks I know tend to think of avocados as a something to be mixed with savory spices. They usually limit their use of these fruits to making guacamole dips, eating out of the shell, or filling with some sort of mayonnaise-laden meat or fish salad. While all of these are good options, the avocado is much more versatile. The texture is rich and creamy. The flavor is light. It can be highlighted or hidden.

One of the most traditional sweet applications of avocado is in ice cream. Because of its fat content, it is possible to make an ice cream using avocados and omitting eggs that feels like French/custard style ice cream.

Ingredients
3 very ripe medium avocados - about 3/4 pound total.
1 tablespoon lemon or lime juice - freshly squeezed
1 1/2 cups whole milk
1/2 cup sugar (If I have it on hand, I use vanilla sugar as it adds another layer of flavor)
1/2 tsp salt
1 cup heavy cream
1 tsp fresh lemon or lime zest - finely grated

Directions
Puree avocado flesh, lemon juice, salt, milk and sugar until smooth. Combine avocado mixture and heavy cream into a medium mixing bowl and whisk to combine. Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and zest. Whisk to combine.

Cover the mixing bowl with plastic wrap or place the mix into an airtight container. Refrigerate at least 4-6 hours, or overnight.

Process the mixture in your ice cream machine according to manufacturer's directions. This mixture will set up very fast - about 7-10 minutes. For soft ice cream, serve right away. For firmer ice cream, place in the freezer for 4 or 5 hours.

Serve by the scoop alone or with sliced strawberries to garnish. Also good with hot fudge or chocolate syrup.

I have a friend who prefers to make this with pineapple juice. I do not care for this version, but it's a big hit at her house. She serves hers garnished with broiled pineapple spears and a little toasted coconut.

Of course, her husband is a stiff who still thinks the best way to eat avocado is to sprinkle on a little sugar and eat it with a spoon right out the shell. It's yummy, but where's the fun in that?