Daffy Avocado Gelato Recipes

AVOCADO GELATO

Steps:

• Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
• Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
• Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

AVOCADO GELATO

Steps:

• Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.
• Whisk together fat-free milk, sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2 to 3 minutes. Remove orange zest. Set in ice-water bath to cool.
• Puree avocados, lime juice, salt, and milk mixture in a food processor.
• Freeze the avocado mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.

AVOCADO ICE CREAM

Steps:

• Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
• Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

DAFFY AVOCADO GELATO

Steps:

• Make the custard. Mix 1 3/4 cups milk with 1/2 cup sugar and lemon juice. Bring to a boil over medium heat.
• In a separate bowl, mix the remaining 1/4 cup milk with the cornstarch, stirring very well to blend completely. Stir cornstarch mixture into milk, returning to a boil while stirring constantly.
• Boil one minute. Remove from heat and place into a metal bowl to chill. Place metal bowl into a larger bowl filled with ice to speed up the cooling process. Be sure to stir the custard while it is cooling to prevent lumps.
• Peel, seed and puree avocados with the crushed vitamin C and remaining 1/4 cup sugar. When well blended gently stir in the custard and mix well.
• Place in freezer compartment of an ice cream maker. Follow your manufacturer's instructions for freezing.
• Once frozen, place in an airtight container and harden for at least one hour before serving.

5-MINUTE VEGAN ALFREDO SAUCE

Steps:

• Place cashews, 1/2 cup water, garlic, nutritional yeast, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the pitcher of a high-speed blender. Puree until completely blended, 1-2 minutes. The sauce should be the consistency of eggnog, buttermilk, or a thick heavy whipping cream. If it's thicker than that, add 2 tablespoons of water at a time until you get it there. Taste and add additional salt and pepper if desired.
• Cook and drain pasta or gnocchi and add back to the pot. Pour sauce over the top and toss until gnocchi or pasta is coated. Add herbs if you like and serve!

AFFOGATO

Steps:

• Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
• Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
• Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.