Avocado Ice Cream
Cuisine: American
Author: Epicurus.com Kitchens
  • 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
  1. Take the avocados, peel and seed them then put into a blender with the milk and make a puree.
  2. 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.
Homemade always tastes better than store-bought (as if you can find Avocado Ice Cream next to the Dulce de Leche or Cherry Garcia).

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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/avocado-ice-cream/1818/