This Avocado Ice-Cream has been in my "to make list" for quite a while. To make good avocado ice-cream I need to look for good-creamy avocados. As avocado is a scarcity in Kuching, thus it is rather expensive. Some even fetch the price of above RM 10.00 each. Recently, I manage to get hold of some good ones from one of our local market fruit stalls with a reasonable price. Finally, I get to try a hand on this delicious ice-cream which does not require churning.
Ingredients:
8 oz. avocado (from 2 medium avocados)
8 oz. sweetened condensed milk (actual recipe is 14 oz.)
2 tbsp lemon juice
pinch of fine salt
2 cups cold whipping cream
Methods:
- Chill a 9" x 5" metal loaf pan in the fridge for at least 30 minutes.
- Put all the ingredients except whipping cream, into the container of a blender and puree until smooth. Transfer to a large bowl.
- Add the whipping cream in the mixer bowl of an electric mixer and whip using medium-high speed until firm peaks form.
- Fold about a cup of the cream into the avocado puree and stir to mix using a rubber spatula until combined.
- Fold the lightened mixture back into the remaining whipped cream, and use the electric blender from (3) to mix until well blended and smooth.
- Pour into the chilled loaf pan and place in the freezer until firm for 4 hours or overnight.
- To serve, I will take out the ice-cream from the freezer and leave at room temperature for about a minute or two (as it is still hard), scrape with an ice-cream scoop, put in a bowl and time to enjoy....
Recipe adapted from Food Network Kitchen.
No comments:
Post a Comment