AVOCADO ICE CREAM
My grandfather's favorite dessert is the inspiration for this light and delicious treat that kids and adults alike will love!
Provided by HAPA_GRRL
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h10m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
- In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
- Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 35.9 g, Cholesterol 13.1 mg, Fat 12.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 30.5 g
MARYJANE'S AVACADO ICE CREAM
This is our new favorite ice cream. The lemon makes it a little tart and it is SO SMOOTH! It's good alone, but we've had it with fresh strawberries and raspberries, too. YUM! The recipe says to just freeze in the freezer; I use my little ice cream/sorbet maker. From Maryjane's Farm.
Provided by Chef PotPie
Categories Ice Cream
Time 4h10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender. Puree until completely smooth.
- Pour into 2 quart baking dish.
- Cover and freeze until firm, about 4 hours. (Can be transfered to an airtight container and kept in freezer for up to one month.).
- Before serving, let stand at room temperature for 15 minutes. Use ice cream scoop to serve. Top with fresh fruit or mango salsa in desired.
AVOCADO ICE CREAM
Steps:
- Peel and roughly chop the avocados. In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree.
- In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.
- In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.
- To serve, scoop out into a dish and garnish with whipped cream or fruit.
AVOCADO ICE CREAM
Provided by Alton Brown
Categories dessert
Time 8h15m
Yield 1 quart ice cream
Number Of Ingredients 5
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.
SWEET AVOCADO ICE CREAM
An unusually delightful surprise!
Provided by JBLAZ17
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h50m
Yield 8
Number Of Ingredients 8
Steps:
- Place the avocado, lime juice, and sugar into a food processor. Cover, and puree until smooth; set aside. Beat whipping cream in a large glass or metal mixing bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the whipped cream should curl over slightly.
- Beat the eggs lightly in a saucepan, stir in the evaporated milk, condensed milk, and 1 cup whole milk. Heat over medium heat, stirring occasionally, until simmering. Continue simmering until very hot, 5 to 7 minutes. Remove from heat and cool slightly. Stir in the avocado mixture and the remaining 2 cups milk. Use a rubber spatula or wire whisk to fold 1/3 of the whipped cream into the avocado mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped cream, folding just until incorporated. Cover and refrigerate until cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 1 hours or overnight.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 66 g, Cholesterol 149.2 mg, Fat 24.8 g, Fiber 3.2 g, Protein 14.5 g, SaturatedFat 11.2 g, Sodium 192.5 mg, Sugar 61.2 g
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- First, line a rectangular loaf pan with plastic wrap and set aside. Place a large glass bowl in the freezer for at least one hour before preparing the ice cream. Freezing the bowl helps create more volume when whipping the cream.
- Place the scooped out avocados in the medium size bowl, slightly mash with the back of a spoon. Add the condensed milk, lime juice, and lime zest, and stir.
- Mix these ingredients using the electric mixer on a low speed for about 2 minutes or until the mixture looks homogenous. Set aside.
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