Avocado & Tequila Ice Cream

Posted: Apr 23 2014

2 large 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
Pinch of salt
1-1/2 teaspoons vanilla


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.

Yield: 8 servings. 
Photo courtesy of Mahanga (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons 

From: Judy Gorman’s Vegetable Cookbook


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