Avocado Ice Cream
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Peel and roughly chop the avocados
2
In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree
3
In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time
4
In a separate bowl whip the heavy cream until it forms peaks
5
Gently fold in the egg white mixture and the avocado puree into the whipped cream
6
Pour the mixture into a freezer tray, cover, and freeze for several hours
7
To serve, scoop out into a dish and garnish with whipped cream or fruit