I was an adult the first time I tried an avocado. Maybe my lack of exposure to avocados was due to a sheltered childhood, or maybe it was because I didn’t live in CA, or maybe I thought they looked weird. I can’t remember. But when I did try an avocado for the first time I was hooked. Smooth, creamy, nutty, and good for you. Lately, my favorite use for avocados is on top of an egg sandwich (really, try it!).
Given its high fat content and natural creaminess, avocado is a perfect ice cream ingredient. It seems that when I make a green scoop of ice cream it is always made with something, well, unusual. Basil Ice Cream was my first attempt at making green ice cream and the results were spectacular – one of my favorite scoops. So this week I decided to make a green scoop once again. The resulting scoop was…interesting. I enjoyed the nutty and creamy flavor balanced by the astringency of lime. But is it my favorite scoop? I don’t think I could eat it all of the time. In his book, The Perfect Scoop, David Lebovitz suggests using the avocado ice cream to make a creamy shake common in South America - Avocado Licuado con Leche. I am a much bigger fan of the shake.
Give this scoop a try and let me know what you think. Enjoy!
Avocado Ice Cream
Recipe by David Lebovitz, The Perfect Scoop
Makes 1 quart
3 medium ripe avocados
3/4 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon freshly squeezed lime juice
Pinch of salt
Slice avocados in half, remove pits, and scoop out the flesh into a blender or food processor. Add sugar, sour cream, heavy cream, lime juice, and salt. Blend until smooth.
Pour into an ice cream maker immediately* (to prevent browning) and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
*If you don’t want to make the ice cream immediately, freeze the ice cream base. When ready to use, thaw in the refrigerator and then follow directions for churning.
To make Avocado Licuado con Leche:
Place 2 scoops of avocado ice cream in a blender with 1/2 cup milk, 2 teaspoons sugar, 3 ice cubes, and a squirt of fresh lemon juice. Blend until smooth. Pour in a cup and enjoy!