Attack of the big green monster, run, run for your lives!
Ahem, sorry about that. Obviously, ice cream making is going to my head. That big green blob in the picture up there? Let me explain. When I first got the idea to do an ice cream challenge, I immediately started brainstorming ideas. Of course, I had books about ice cream, I surfed the websites of my favorite creameries to check out their flavor lists, and I soon had a growing list of hundreds of possibilities, from parsnip ice cream to a myriad of chocolate varieties. There was an avocado ice cream on my list, but I had little intention of making it. Partly because I don't really like avocados, but mainly because this project is about exploring some of my own ideas, not just parroting recipes written down by others.
But then my friend Jesse heard I had an avocado ice cream recipe, and could he please, please come over and make it with me. Apparently, he's in the midst of an avocado phase, and I am never one to turn down an invitation to cook (or churn) for someone. Unfortunately, avocado ice cream is not the most action-packed of activities: basically you put all the ingredients in the blender and blitz, then pour the mixture directly into your ice cream machine. What could be easier? Next time he comes over I'll have to make a flambe. Then again, whenever I have friends over to cook with, we usually end up talking the whole time and I'm lucky if I don't burn everything while in an excited discussion of the latest book I read.
But back to the ice cream. As you can see, it is marvelously, shockingly (I might add frighteningly) green. I love the creamy, smooth texture, almost like a frozen mousse, and the bright bursts of lime. The only thing I didn't like was the hint of avocado flavor, but then again, I don't love avocados, and I certainly don't want them in my dessert. However, I checked back with Jesse to see what he thought; apparently, he's been rationing it because he likes it so much. In which case, I just hope I won't have to take any more order requests soon.
Avocado Ice Cream
An ice cream for avocado lovers, and an easy and tasty one at that. Adapted from David Lebovitz.
3 medium avocados
3/4 cup sugar
1 cup (8 oz) sour cream
1/2 cup heavy cream
a good squeeze of lime plus it's zest
1. Dice the avocados, put in a blender jar with the remaining ingredients. Blend until smooth. Pour directly into your ice cream machine and churn according to the manufacturer's directions. Store in the freezer.
Lighten up: For a lighter version, you can use half-and-half or whole milk in place of the heavy cream. You can use reduced-fat sour cream, but do not use fat free.