This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Avocado Tequila Ice Cream
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- #35900
Avocados in ice cream? Wonderful creamy texture, good flavor.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 large Haas avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
1 pinch salt
1 1/2 teaspoon vanilla extract
directions
Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth. Refrigerate for 2 hours. Beat the egg yolks with another cup of the cream.
In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.
Recipe Source: Judy Gorman's Vegetable Cookbook (MJF Books)
added by
snoleppard42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 18, 2012
The avocado adds a lot of creaminess to this recipe. The texture is wonderful. The flavor is really good, but it needs to go with something. Eating it alone didn't do much for me. It'd go well alongside a dessert with a sweeter flavor, or I could see using it in a blended drink, or with some sort of topping.