Friday, April 13, 2007

Coconut-Avocado Ice Cream

Snipped this from Tutti Foodie

Ice Cream

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This is the kind of ice cream you take a first bit of just because it's different.

But any bites you take afterwards are just because it's so good.

It figures, really. Avocado is technically a fruit, and when you put two of nature's richest fruits together, the results are heavenly. Our guest chef Chih-Chung Fang used lowfat milk to temper the richness of his recipe, but says you can use whole or nonfat milk instead.

Whatever you do, don't use cream. Your ice cream will be so full of fat that it'll taste almost like you're eating a stick of butter. And that warning comes from Chih, who subscribes mightily to the mantra that it's better with butter.

The Goods

1 lb. ripe avocado, pitted and scooped out of the skin

1 c. coconut milk

1 1/2 c. lowfat milk

Juice from 1 small lemon

Drizzle of vanilla extract

1 c. sugar

The How-To

Blend avocado, milk, coconut milk, lemon juice, and vanilla in a blender until smooth. (The mixture will be thick, so you may need to stop the blender and stir with a spoon several times to get a creamy consistency.)

Mix in the sugar.

Cover mixture with plastic wrap directly on the surface and chill for an hour or more.

Process in an ice cream maker according to manufacturer's directions.

When frozen and set, scoop and serve.

With a stint in the Chez Panisse pastry kitchen behind him, Chih-Chung Fang now creates artisan breads and pastries at Arizmendi.

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