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    Avocado & Tequila Ice Cream

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    Avocado & Tequila Ice Cream


    (0 votes)
    Posted in Desserts by on June 21, 2012

    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 ( or GFDL (], via Wikimedia Commons 

    From: Judy Gorman’s Vegetable Cookbook

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