Thank you Alton Brown and my sweet fiance Joe for the recepie and actually making Avacado Ice Cream. It is the prettiest color of lime green and not too sweet. Here is the how-to below. Enjoy!
Avocado Ice Cream
Recipe courtesy Alton Brown, 2005
Curious Yet Tasty Avocado Experiment
12 ounces avocado meat, approximately 3 small to medium 1 tablespoon freshly squeezed lemon juice 1 1/2 cups whole milk 1/2 cup sugar 1 cup heavy cream
Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.