Avocado Ice Cream

submitted by clark


OK. First there is a recipe from Brazil in Barbara Karoff's paperback on
Latin American Cuisine. Now here is a redaction of my own:

Yield: a bit more than 1 pt.
1 pint creme Anglaise made this way:

1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime.

Combine half and half and sugar. Heat to a simmer. In a bowl, whisk egg
yolks Mix 1/3 of the hot liquid with the yolks, whisking. This warms the
yolks. Now whisk the yolk mixture back into the hot liquid off the flame.
Let cool. When cool, add flavoring: Rum, avocadoes, and juice and zest of
one lime. Freeze in an ice cream freezer according to the manufacturer's
instructions.

As you can see, this recipe is constructed so that it is easy to add any
flavoring to the basic custard. Where it asks to add flavoring, try:
Balsamic vinegar : Add 2 tablespoons balsamic vinegar. (nutty and vanilla
like, but slightly tangier. No one will even guess) Cognac: Add 1/3 cup
cognac
Passion fruit: add 1/4 cup passion fruit puree. Get the picture?
Indulge and then go out and run!


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