Avocado Gelato
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
54
Sourness
45
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
Directions:
1
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat
2
Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk
3
Bring to a boil, whisking constantly, and boil 1 minute
4
Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently
5
Discard zest
6
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth
7
Add milk mixture and blend well
8
Freeze avocado mixture in ice cream maker
9
Transfer to an airtight container and freeze until hardened, about 1 hour
10
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat
11
Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk
12
Bring to a boil, whisking constantly, and boil 1 minute
13
Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently
14
Discard zest
15
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth
16
Add milk mixture and blend well
17
Freeze avocado mixture in ice cream maker
18
Transfer to an airtight container and freeze until hardened, about 1 hour