Avocado Ice Cream is often served as either a unique dessert or a starter course. Either way, it’s always very interesting. Though it has sugar, this is not really a sweet dessert ice cream. Rather, it’s a savory one and may be served with savory dishes. We love it topped with pico de gallo or served with ceviche, gazpacho or even baby shrimp as a starter course.
- 1/2 pint (250ml) double (heavy) cream
- 1 Tablespoon fresh lemon juice
- 1/2 Cup granulated sugar
- 3/4 pint (375ml) milk
- 3 ripe avocados
- Take the avocados, peel and seed them then put into a blender with the milk and make a puree.
- Pour the puree into a mixing bowl, add the sugar, lemon juice and cream and beat until creamy. Then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Pictured here served in a scooped out avocado skin, as a savory starter.
For an interesting twist, infuse the cream with jalapeno chiles and replace the lemon juice with lime juice. It pairs well with shellfish, such as crab, lobster or shrimp, and even fried clams or oysters.
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