Unforgetable Brazilian Ice Cream Recipes

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BRAZILIAN AVOCADO ICE CREAM



Brazilian Avocado Ice Cream image

A Brazilian-inspired ice cream using condensed milk, a staple in Brazilian desserts.

Provided by Cassandra

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h40m

Yield 6

Number Of Ingredients 4

½ avocado, peeled and pitted
1 cup half-and-half, divided
½ lemon
1 (14 ounce) can sweetened condensed milk

Steps:

  • Combine avocado and 1/4 cup half-and-half in a blender; blend until smooth. Pour mixture into a bowl, ideally one with a spout. Squeeze lemon juice over avocado mixture and stir.
  • Pour remaining half-and-half in the blender and shake it around to pick up any remaining avocado mixture; pour into the avocado mixture in the bowl. Add condensed milk and whisk until smooth.
  • Pour avocado mixture into ice cream maker and process for 25 to 30 minutes. Turn off machine and pour mixture into a 1 1/2 quart freezer-safe container; place in the freezer until ice cream is set and has increased in size, at least 3 hours.

Nutrition Facts : Calories 289 calories, Carbohydrate 38.7 g, Cholesterol 37.1 mg, Fat 12.8 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 100.7 mg, Sugar 35.7 g

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE



Brazilian Banana and White Chocolate Ice Cream Torte image

Categories     Milk/Cream     Food Processor     Chocolate     Fruit     Dessert     Bake     Freeze/Chill     Frozen Dessert     Strawberry     Banana     Almond     Walnut     Bon Appétit

Yield Serves 12

Number Of Ingredients 19

Crust
3 cups walnuts (about 12 ounces)
1 cup whole almonds
1/3 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Ice Cream
3 cups whipping cream
1 cup half and half
3/4 cup sugar
4 large egg yolks
8 ounces imported white chocolate (such as Lindt), chopped
1 1/2 pounds very ripe bananas
3 tablespoons fresh lemon juice
Sauce
3/4 cup whipping cream
1/4 cup light corn syrup
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 large ripe bananas, peeled, cut on diagonal into 1/4-inch-wide slices
15 small strawberries with stems

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
  • For Ice Cream:
  • Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
  • Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
  • For sauce:
  • Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
  • Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.

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