AVOCADO ICE CREAM

 

  • Cooking Time:
  • Servings: 6 - 8
  • Preparation Time:

Ingredients

  • Avocado Ice Cream
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1 1/4 cup light cream
  • 2 avocados
  • Finely−grated zest and juice of 1 large orange
  • 1 1/4 cups heavy cream, whipped

Directions

  • Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy−based
  • saucepan, and heat to just below simmering point then beat into the egg yolks. Return to the rinsed pan
  • and cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally.
  • Remove the flesh from the avocados and purée with the orange zest and juice and put in a bowl. Beat
  • in the cooled custard and fold in the whipped cream. Spoon into a container, cover and freeze until just
  • becoming firm. Beat well in a bowl. Whip the egg whites until stiff but not dry and fold into the
  • avocado mixture. Spoon the mixture back into the container. Cover and freeze until firm.
  • About 30 minutes before serving, transfer the ice cream to the refrigerator. When serving, top each
  • bowl of ice cream with a lemon slice.

Notes

this is my fav out of ice creams...i think it is the californian in me! from ice cream delights:

Categories: Dessert  Frozen 

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