Avocado Ice Cream!

Starting this past summer, I have been trying to branch out of the traditional ice cream flavor realm and move into more unique and complex flavors. My first experiment would have been the Mexican Chocolate ice cream, which isn't a new flavor by any means, but it definitely pushed the boundaries I had for what constitutes a "good" ice cream flavor. Spicy ice cream?! But it worked oh so well! With this spirit for adventure, I have felt the desire to start trying some more savory flavors. I have read about tomato and basil sorbet, garlic ice cream, and even cheddar cheese ice cream. While I'm sure I will eventually build up the courage to try those, I thought a nice stepping stone would be avocado ice cream!

Avocado is one of my absolute favorite foods. I read of avocado ice cream recipes and was always very hesitant about the idea. Avocado ice cream? Really?! Avocado has a subtle flavor and "dessert" is the last thing that comes to mind when I usually think of avocado. But avocados are relatively dirt cheap here in Arizona (compared to prices on the east coast!) and so I thought there would be no better time to try it out! I found the below recipe from my hero, Alton Brown, so I knew it was trustworthy:

Avocado Ice Cream
Ingredients:

• 12 ounces avocado meat, approximately 3 small to medium
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups whole milk
  
• 1/2 cup sugar
• 1 cup heavy cream

Directions:

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

To be honest, when I decided to make avocado ice cream, I thought it would be a fun novelty flavor. Little did I know that it would actually be INCREDIBLE! Even without egg yolks (which regular hungrysprout readers will know I always use 2 egg yolks in all my ice cream!) it is incredibly rich and creamy. Possibly due to the fats naturally in the avocado? And I was also surprised at the use of lemon juice, which I always knew would curdle milk. But much to my surprise, this recipe worked incredibly well. Alton was right in that it churned incredibly fast, taking only 5 minutes for me. I recommend everyone try avocado ice cream sometime in the near future. It will change your life. Or at least...no, it will basically change your life!