Avocado in My Kitchen. Ole!

by chewy

Returning once again to the kitchen as promised, La Confectionista (LC) and I were enthused to start our new venture. Our mission: Avocado Ice Cream. I can see by the look on your face that you are not completely sold on the whole avocado idea. Not to worry, our compelling reasons for using this item will win you over. One thing to consider is that the avocado is actually a fruit. Additionally, the fat content adds a great deal of creaminess and that delightful “whole” feeling in the mouth. That is why this recipe requires NO dairy products and is perfect for the lactose intolerant or those with allergies to milk. Finally, a green dessert just looks refreshing.

A relatively simple recipe, I still can’t help but put my fingerprint on it and change a few things. I will provide my version based on the outcome. First, we gathered all the ingredients. Well, we gathered my assigned ingredients. LC was in charge of RIPE avocados and wouldn’t you know it, when she went shopping the day before, they had one ripe and 3 rocks with pebbly jackets on doing a good imitation of an avocado. Bringing them home, she tried all the tricks to ripen overnight. I think she should have brought in children to scare them. As a parent I can attest to the fact that nothing ages you faster than when your children do something that scares you (usually death defying). The bag of limes she purchased mysteriously remained at her house. But I don’t like to point fingers!

The day before, I placed  the bowl for the Cuisinart Ice Cream maker ( Have I mentioned how much I love this machine?) in the freezer. I then placed water and sugar in a pan and boiled for 10 minutes, making a simple syrup. After removing from the heat I added the lime juice, let cool, then covered and placed in the refrigerator.

The next day, LC arrived with the avocados (sans limes) .We proceeded to peel and de-pit them and place them in a food processor to cream.  Ripe one was perfect, three hard rocks, not so much. We used 4 different  methods to try and pulverize these puppies but all we ended up with was avocado gravel. LC, responsible person that she is, headed off for the grocery store in search of a soft avocado. And a lime. Mission accomplished, the creaming of the avocados proceeded flawlessly. The avocado and previously made syrup were combined and the secret ingredient added…..Tequila! (The fact that our first documented recipe also contained alcohol does not constitute a running theme. But it could.) Having compiled all ingredients, that looked eerily like green slime, the concoction was then placed in the refrigerator for one hour.

The time had now arrived and the frozen bowl and green goop went from fridge to machine. Anticipation was high as we watched the swirling green mixture start taking on a frostier look. Approximately 30 minutes later, we determined it was time. LC got to lick the paddle and as she leaned over the sink, I began hearing "yummy" sounds of pure pleasure. Placing a spoonful in my mouth, I resorted to the same “mmmmmmmm” noises. There are not enough superlatives to describe how delicious this is!!! A quote from The Counte, “I can’t stop eating this, it’s so goooooood!”.

The consistency from the bowl was comparable to a soft serve custard. After placing in the freezer for awhile, it became a little firmer but still remained quite pliable. I attribute this to the alcohol and fat content of the avocados. All in all, an acceptable and pleasing texture that has a nice glossy finish. Since it contains no dairy, it is technically a sorbet, but don’t let that fool you as it has all the creaminess of the dairy-ized  version.

Avocado Ice Cream Recipe

It should be noted that all photographs that accompany this are to be credited to La Confectionista and her “fancy” phone. Constant reminders from The Counte ensured thorough documentation!