Avocado Ice Cream

Name: Avocado Ice Cream
Yield: makes 1 quart (1 liter)
Ingredients: 3 medium-sized ripe Hass avocados (about 1 1/2 pounds, 675 g); 3/4 cup (150 g) sugar; 1 cup (240 g) sour cream; 1/2 cup (125 ml) heavy cream; 1 tablespoon freshly squeezed lime juice; Big pinch of salt

December 9, 2011

I had a sheltered life growing up in staid New England and never tasted an avocado until I was a teenager and took my first trip to California. There I was served a salad loaded with chunks of avocado, squishy, pale, and icky green. I tried to spear the offending slices to get them off my plate, but they resisted my persistent jabs and kept eluding my grasp. Now I realize that those luscious tidbits were trying to tell me something, and I regret the loss of so many avocados that I could have loved. If you’re hesitant to try avocado ice cream, let my foolhardy prejudice be a lesson to you. The best avocados are the pebbly-skinned Hass variety. When ripe and ready, the flesh should give just a little when pressed. And be sure to try the Avocado Licuado con Leche in the Perfect Pairing at the end of the recipe. It is unbelievably delicious.

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