C – Maybe the second try at making this ice cream will work better than the first.
My first attempt turned out hard-as-a-rock. Sadly, I was really excited with the first test. It tasted wonderful. The color was awesome. But, the ice cream had ice crystals and became hard-as-a-rock after churning it and freezing. When left out to thaw, it became a sweet, cold avocado soup.
I was disappointed … but still tried to eat it all anyway.
For my first try, I thought I didn’t need to make a custard since avocados were so rich in fat and had a custard quality to it. I was wrong. I guess I needed the custard. For this second round, I made a custard.
I also asked Jim to change the setting of the freezer to make it less cold. Everything in the freezer seemed to be an ice cube. Even the ice cream with custard in it was hard as a rock.
The second try was similar to the first when freezing. Hard as a rock, but when left outside for a few minutes to thaw, it had a nice custard constancy. It didn’t have as many ice crystals. The ice cream was nice and thick. I guess it’s successful.
The taste test. I loved the avocado combined with the creamy custard. I like my ice cream a little melted anyway. So, this ice cream had a great consistency. Of course, be warned, it might be a little tough getting it out of the container.
The flavor of the avocado, sugar and vanilla combined really well. You taste avocado. But, there’s a lot more to it. I love the color. I added lemon to make sure the avocados didn’t turn brown. It’s a beautiful light green color that you will really notice when eating.
| Avocado Week: Avocado Ice Cream |
- 1½ cups whole milk
- 1½ cups heavy cream
- 1 cup sugar
- 1 pinch of salt
- 4 egg yolks
- 3 ripe avocados, pitted and peeled
- ½ lemon, juiced
- 1 tsp vanilla
- Place milk, cream, sugar and salt into a sauce pot. Warm up the milk mixture until bubbles form on the edge of the pot. Turn off heat.
- In a large mixing bowl, add the 4 yolks and beat until light yellow.
- Slowly ladle the milk mixture into the yolks, while continuing to beat the eggs.
- Add mixture back into a clean pot and reheat the mixture to 185 degrees or until
- the back of the spoon is coated. Do not boil.
- Place avocado and lemon juice into a blender along with half of the milk mixture and blend until smooth. Add the avocado mixture to the remaining milk mixture and mix well.
- Strain the mixture through a fine mesh strainer.
- Let sit to room temperature before placing in the refrigerator. Chill overnight before churning.
- Churn ice cream according to ice cream maker’s instructions.
- Place in the freezer for at least four hours or overnight.
- Serve.
- Enjoy!
I liked this ice cream. I just wish it wasn’t so hard-as-a-rock coming out of the freezer. I like my instant gratification.
Oh well, the flavor really makes up for it. It’s worth the wait.