Avocado Ice Cream
I had a sheltered life growing up in staid New England and never tasted an avocado until I was a teenager and took my first trip to California. There I was served a salad loaded with chunks of avocado, squishy, pale, and icky green. I tried to spear the offending slices to get them off my plate, but they resisted my persistent jabs and kept eluding my grasp. Now I realize that those luscious tidbits were trying to tell me something, and I regret the loss of so many avocados that I could have loved. If you’re hesitant to try avocado ice cream, let my foolhardy prejudice be a lesson to you. The best avocados are the pebbly-skinned Hass variety. When ripe and ready, the flesh should give just a little when pressed. And be sure to try the Avocado Licuado con Leche in the Perfect Pairing at the end of the recipe. It is unbelievably delicious.
Recipe information
Yield
makes 1 quart (1 liter)
Ingredients
Preparation
Step 1
Slice the avocados in half and pluck out the pits. Scoop out the flesh with a spoon and cut it into little pieces.
Step 2
Purée the avocado pieces in a blender or food processor with the sugar, sour cream, heavy cream, lime juice, and salt until smooth and the sugar is dissolved.
Step 3
Freeze immediately in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 4
A great summertime refresher is Avocado Licuado con Leche (or batido) milkshakes, popular in South and Central America. For each serving, put 2 scoops (4 ounces, 115 g) of Avocado Ice Cream in a blender along with 1/2 cup (125 ml) milk, 2 teaspoons sugar, 3 ice cubes, and a squirt of freshly squeezed lime juice. Blend until smooth, then pour into a glass. A shot of espresso can be added as well.
