AVOCADO
(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime
First make 1 pint creme anglaise:
Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a
bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking.
This warms the yolks. Now whisk the yolk
mixture back into the hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one
lime.
Freeze in an ice cream freezer according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the
basic custard.
Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar.
(nutty and vanilla like, but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime
First make 1 pint creme anglaise:
Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a
bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking.
This warms the yolks. Now whisk the yolk
mixture back into the hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one
lime.
Freeze in an ice cream freezer according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the
basic custard.
Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar.
(nutty and vanilla like, but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
