Avocado ice cream

Well, I forgot to take pictures until I was past the pureeing point. But you will see some images below. Keep in mind that this is a foodie blog, not a photography blog.

I adapted the recipe from the book to make a smaller batch and use fresh ingredients:

2 fresh, ripe avocados
1 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar

Dissolve sugar in milk over low heat. Cool in fridge.
In blender, puree avocado flesh with cream, add milk/sugar mixture.
Chill puree mixture in fridge.
When cold, add puree mixture to ice cream machine and operate as usual.

In theory, this recipe should make 1 quart, but I think it yields a little less. Which is fine with me, because I don't want to be responsible for eating a whole quart of ice cream.

(By the way, 1/2 cup of ice cream equals about 250 calories. A moderate, hour-long bike ride burns about 250 calories. So one cannot dive guilt-free into a microbrewed batch of homemade ice cream. I'm just sayin'. How many calories is it when you taste the puree, taste the mixed product, taste the frozen results, taste after transferring to storage container, lick the bowl and aerator clean, taste after freezing for 5 minutes, and so on?)

The avocado ice cream is delicious! It's creamy and sweet, but has a fruity taste. It tastes like sweet potatoes after you add butter and sugar and you blend until smooth--it's got that creamy sweet desserty taste that's reminiscent of the original item, but better.



After pureeing



In the mixer



After transferring frozen product to storage container

By the way, I just couldn't stand the taste of the fig ice cream after day two. Both Bike Guy and my friend Tim agreed that the fig ice cream paired well with homemade pumpkin pie, but it really wasn't good on its own. I let the remaining two quarts of ice cream soften overnight and got rid of it. I'll reiterate: full-fat milk and cream and fresh ingredients are the only way to get a premium product.

Next up, by special request: Bourbon Apple Pie Ice Cream