RCI-DS.002.0009.001
Avocado Ice Cream
Purchased from the Van Meter Estate in Quinlan, Texas I purchased this collection in 1992. Notation on card says 1932. It also indicates it cam from The New Calavo Hostess Book.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ½ cup
- 1 tsp
- 1 quart
- 1 pint
- ripe avocado pulp2 cups
- egg1 unitwhite only
- 1 cup
Method
1
Combine sugar and water in a small saucepan and bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let cool to room temperature.
5 minutes
2
Add the milk and cream to the sugar syrup mixture, whisking together until smooth and homogeneous.
3
Gently fold the beaten egg white into the cream mixture using a spatula, taking care to maintain the airiness of the foam.
4
Press the ripe avocado pulp through a fine-mesh sieve into the cream mixture to remove any lumps, then fold gently until the color is uniform and no streaks remain.
5
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency, usually 15–20 minutes.
6
Transfer the churned ice cream to a freezer-safe container and fold in the finely sliced avocado pieces gently to distribute them evenly throughout.
7
Cover the container and freeze for at least 4 hours, or until the ice cream reaches the desired firmness, before serving.