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August 13, 2007 / Tony

Avocado Ice Cream


I made Alton Brown’s Avocado Ice Cream (from Food Network, of course) this past weekend.  I love avocados and I love ice cream, so I thought this would be an intriguing recipe to try.  It was.  There is relatively little sugar in the recipe, only 1/2 cup, so it’s really hard to call this a dessert especially with the savory flavors of the avocado.  However, it is so creamy and rich from both the dairy and the fats in the avocado that as far as texture goes, it is fabulous ice cream.  So I really didn’t know what to do with it.   And then I thought that it would be great on Best Ever Brownies.  It was.  Somehow the two textures matched seemlessly while the disparate sweetness levels of the two balanced each other out.  The Best Ever Brownies provided all of the sweetness that the ice cream was lacking.  It was definitely a dynamite combination.  Here’s the recipe: 

Avocado Ice Cream 

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

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 whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours. Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

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