Avocado Ice Cream
Buttery avocados are the perfect base for smooth and creamy no-cook, egg-free ice cream.The trick to using avocados for ice cream is to think of them as eggs. They’re even shaped the same. Coincidence? I think not. If you’ve never made ice cream before, this is great place to start (no cooking is required). And if you’ve never made ice cream with avocado, well… This recipe first appeared in Season 9 of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 6 hours 15 minutes
Yield: 1 quart
- 12 ounces avocado flesh, from about 3 medium specimens
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Halve the avocados, remove pits, and use a large spoon to scoop out the flesh.
Place avocado, lemon juice, milk, and sugar in blender carafe and puree until smooth.
Reduce blender speed to low and slowly add the cream.
Chill the mixture in an air-tight container until it reaches 40°F or below, 4 to 6 hours.
Process the mixture in an ice cream maker according to the manufacturer's directions. This mixture sets up very fast, so count on it taking only 5 to 10 minutes to process to soft-serve consistency.
Serve immediately or harden in freezer for 3 to 4 hours for a firmer texture.