Sunday, April 4, 2010

Avocado Ice Cream


Avocados have long been one of my favorite things to eat. A nice, perfectly ripe avocado is creamy and smooth...almost buttery in taste. Being a native Texan, I eat avocados most often in our Tex-Mex cuisine. But I love sliced avocados on burgers, pizza, sandwiches, and after tasting the avocado egg rolls at California Pizza Kitchen, I'm a fan of using them in that way as well. One thing I had never considered using the avocado in was in a sweet rather than savory form.

However, considering that in places such as Brazil, Vietnam, the Philippines, and Indonesia, pureed avocado is mixed with sugar, water, or milk to make a dessert drink, I shouldn't be so surprised that it can be used in sweets. In Kenya, it is also eaten just like we eat apples, either alone or in a mixed fruit salad. (See Wikipedia here for more ways avocado is used around the world.)

Now I can admit to eating an avocado plain like I would an apple. You could add a little salt and lime but it is near perfect on its own. The only problem with avocados is that you have to use them fairly quick if you find some ripe ones at the store. They can go bad too quickly if you don't. More often than not, I find avocados in the store that are too hard so when I find nicely ripe ones, I jump at the chance to get them. I just have to figure out what to do with them. Obviously, guacamole is the first thing I have to make. This time I decided to be different with the rest that I bought and make some ice cream. Luckily I had just purchased David Lebovitz's The Perfect Scoop and there was a very tasty looking avocado ice cream within.

I told an avocado addicted co-worker about my plans and he of course gave me an 'are you crazy?!' look. Like me, he had never considered eating avocados in anyway other than savory. I told him I had faith it would be tasty but he just laughed and told me to let him know how it went.

I followed David's recipe as he wrote it, other than using low fat sour cream because it's all I had. The pureed mix was a beautiful shade of pale green. I tried a little taste just to see how it was going to be. You could definitely taste the avocado but it was slightly sweetened because of the sugar and the sour cream gave it a really nice tang.

After a quick churn in my ice cream maker, it was ready to go. Literally, it only churned for maybe 10 minutes because it was so thick to begin with. I couldn't resist and stole another taste to see how the avocado flavor had fared. It wasn't as strong as pre-freeze. It had toned down enough to be delightfully subtle but it was strong enough that you know what kind of ice cream it was. I quickly packed it up and put it in the freezer to firm up some more.

Avocado Ice Cream

When it was time for dessert, I served the ice cream on top of a slice of the coconut tea cake that I made for Tuesdays with Dorie recently. An odd combo to be sure but somehow it worked wonderfully together. The avocado ice cream was sweet, tangy, and perfectly avocado in taste.  It was amazingly delicious.

I will definitely make this ice cream again! Because I made the recipe as written and made no major changes, I'm not going to post the published recipe. To get this recipe, check out The Perfect Scoop. Based on this one recipe and all the others I want to make soon, it is definitely worth it in my opinion to pick up the book.


1 Treats for Charlie:

Jaime said...

hmmm... i love avocados but i am not sure about ice cream?? :)

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