Patter Fam Sauces and Pastor's Pantry Cooking School

3 medium size (1 lbs. in total, when weighed with pits) ripe Hass Avocados), pitted and skinned
1 can (15 ounces) coconut milk
1/2 cup heavy cream
1/2 cup (3.5 ounces) granulated sugar
1/2 teaspoon rum
1/8 teaspoon salt
1/2 teaspoon lime juice, freshly squeezed
1/4 cup unsweetened coconut, toasted (as garnish)
Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds.  Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice.  Process until it is smooth mixture, 20-30 seconds.  Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge.  Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions.  Place in an airtight container and freeze until firm.  When ready to serve, top it off with toasted coconut and a mint leaf.
If possible, crack open several coconut shells and serve the ice cream in that. Using a strait edged heavy tool or the back of a chef’s knife, whack the coconut along the equator all the way around. The shell should crack perfectly in half. Drain the liquid. You can use an angle grinder to create a flat spot on the coconut so it stands upright on a plate, or just let it lie to one side with the ice cream. Yields 1 quart ice cream.

Written by Joyce Peters — October 11, 2018


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