| You are here: | About>Food & Drink>Home Cooking> Recipes> Dessert Recipes> Avocado Ice Cream Recipe |
 | Home Cooking |
At a Glance Prep Time : 15min Course : Dessert, Tea Time Special : Caffeine-Free, Easy, Kosher (Dairy), Large Quantity, Make Ahead, Vegetarian Type of Prep : Blend / Process, Chill, Mix / Beat, No-Bake, Processor, Refrigerate Cuisine : U.S. Regional Occasion : Fall, Family Dinner, Party, Spring, Summer, Winter Related ResourcesAvocado Ice Cream RecipeFrom Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books) Wow your friends with ice cream made from avocados. It is cool and refreshing, but not overly sweet. The little bit of tequila or rum gives a hint of flavor, but not a big kick. You may omit it, if you wish. INGREDIENTS:
PREPARATION:Combine the avocados and 1 cup of the cream in the container of a blender or food processor. Add the tequila or rum and whirl until smooth. Refrigerate for 2 hours.
Beat the egg yolks with another cup of the cream. In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions. Yield: 8 servings Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books) Reprinted with permission. User Reviews  Related Resources |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |