Avocado Ice Cream
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
51
Sourness
33
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Heavy Cream (cold)Directions:
1
Special equipment: a 9-by-5-by-3-inch metal loaf pan Chill the loaf pan in the refrigerator for at least 30 minutes
2
Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl
3
Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes
4
With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined
5
Fold the lightened mixture back into the whipped cream until well blended
6
Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight