Patter Fam Sauces

Avocado Ice Cream

1. 12 ounces avocado flesh, about 3 medium specimens-worth
2. 1 tablespoon lemon juice, freshly squeezed
3. 1 1/2 cups whole milk
4. 1/2 cup sugar
5. 1 cup heavy cream

1. Halve the avocados, remove pits and use a large spoon to scoop out the flesh.
2. Place avocado, lemon juice, milk and sugar in blender carafe and puree until smooth.*
3. Reduce blender speed to low and slowly add the cream.
4. Chill the mixture in an air-tight container until it reaches 40 degrees F or below, 4 to 6 hours.
5. Process the mixture in an ice cream maker according to the manufacturer's directions. This mixture sets up very fast, so count on it only 5 to 10 minutes to process to soft-serve consistency.
6. Serve immediately or harden in freezer for 3 to 4 hours for a firmer texture.

*Yes, you can use a food processor in a pinch, but you'll have to scrape down the sides a lot and it will take longer. Just sayin'.





Check out all the classes that we used this recipe in:



Written by Joyce Peters — September 22, 2016

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