Sweet Avocado Puree Recipes

SWEET AVOCADO ICE CREAM

Sweet Avocado Ice Cream image

An unusually delightful surprise!

Provided by JBLAZ17

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 3h50m

Yield 8

Number Of Ingredients 8

Ingredients

2 ½ cups avocado - peeled, pitted, and cut into chunks
⅓ cup lime juice
1 cup white sugar
1 cup whipping cream, whipped
4 eggs
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
3 cups whole milk, divided

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

SILKY SWEET POTATO PUREE

Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Vegetables Sweet Potatoes

Yield 8

Number Of Ingredients 5

Ingredients

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

MIDDLE EASTERN AVOCADO PUREE

Middle Eastern Avocado Puree image

This recipe is based on one in Ana Sortun's book "Spice: The Flavors of the Eastern Mediterranean." It's like an avocado hummus. Unlike guacamole, which should be chunky, this sauce is smooth. It makes a great dip for pita bread or vegetables.

Provided by Martha Rose Shulman

Categories dips and spreads, appetizer

Time 10m

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 cloves garlic, cut in half, green shoots removed
Salt, preferably kosher salt, to taste
2 ripe avocados
3 tablespoons sesame tahini
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground to taste

Steps:

Place the garlic in a mortar and pestle with 1/2 teaspoon salt, and mash to a smooth paste. Cut the avocados in half, pit them and scoop out from the skins. Add to the mortar and pestle, and mash together with the garlic until the mixture is smooth. Work in the tahini, lemon juice, olive oil, cumin and additional salt to taste.
Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado. Refrigerate until ready to use.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 1 gram

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