Sweet Avocado Cream Recipes

AVOCADO CREMA

Steps:

• Combine lime juice, cilantro, garlic, avocado, crema, olive oil, salt, and pepper, in that order, in a blender. Blend until mixture is smooth.

AVOCADO CREAM SAUCE

Steps:

• Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth.
• Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt.

SWEET AVOCADO CREAM

Steps:

• Place avocados in food processor or blender container; cover. Process until pureed. Add sugar and lime juice; cover. Process until well blended. (Mixture should have yogurt-like consistency.)
• Add sour cream, 1 Tbsp. at a time, through feed tube at top of food processor, processing until well blended after each addition.
• Pour into eight individual dessert dishes or one large serving dish. Serve immediately. Garnish with lime slices dipped in superfine sugar, if desired.

SWEET AVOCADO ICE CREAM

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.

AVOCADO CREAM

Steps:

• In a medium bowl, lightly mash together avocados, lime juice, 1/2 teaspoon salt, and chili powder with a fork or potato masher. Fold in jalapenos and sour cream. Season with more salt and serve.

AVOCADO DESSERT

Steps:

• Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

SWEET AVOCADO ICE CREAM

Steps:

• Peel, pit and mash the avocados. In a blender or food processor, blend in the lime juice, sugar and ice cream. Beat well. Store in the freezer.
• To serve, scoop into glass serving dishes and top with fresh chopped mint. Enjoy!

SWEET AVOCADO MOUSSE

Steps:

• Halve and pit avocados and scoop flesh into a food processor. Add lemon juice, milk, sugar, and a pinch salt and puree until completely smooth. In a bowl beat cream until it just holds stiff peaks. Fold avocado mixture into whipped cream gently but thoroughly.

BRAZILIAN AVOCADO CREAM

Steps:

• Peel, pit and roughly chop the avocado.
• An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
• Voila!
• Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
• Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
• Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
• Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
• (Freeze it if you wish, but it is nicer just chilled).