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Avocado Ice Cream
Probably one of the more
interesting uses for avocados may be Avocado Ice Cream.
History
We've been unable to track down an exact history of this unusual
dessert. The beginnings of the recipe (at least in the U.S.) seems
to be California. This is no surprise given California has
historically been
the largest grower of avocados in the U.S.
The earliest recipe we've found so far dates back to 1932 from the Calvo
Growers of California published in the "New Calavo Hostess Book".
This version includes milk, cream, egg white, fresh avocado, vanilla, sugar
and vanilla.
We found yet another early version in the San
Francisco Examiner Cookbook from 1947 which strengthens our California
lineage theory. That being said you can also find avocado ice
cream in other countries like India or the Philippines.
Since those early basic recipes, many ingredient variations have surfaced including some that
use pre-made ice cream as a base and others with additions of chiles,
tequila, orange juice or coconut.
In our humble opinion the best recipes are the ones with the most basic
of ingredients given the avocado has such a delicate flavor it can be
easily overwhelmed.
Basic Avocado Ice Cream
Adapted from
Avocado.org
I N G R E D I E N T S
4 egg yolks
3/4 cup sugar
2 cups Milk
1/2 cup whipping cream
2 1/2 lbs California Avocados, ripe (5 medium)
2 teaspoons lime juice
1 teaspoon lemon juice
I N
S T R U C T I O N S
Beat yolks and sugar until thick; reserve.
Heat milk to boiling, stirring frequently.
Temper reserved egg mixture with a little hot milk; stir tempered
mixture into remaining hot milk.
Heat mixture over low heat to 185 degrees F, stirring constantly.
Remove from heat; continue to stir a few minutes; stir in cream.
Thoroughly chill mixture.
Meanwhile, pit and peel avocados. Puree in a food processor with lime
and lemon juices.
Whisk avocado puree into chilled custard. Freeze in an ice cream freezer
following manufacturer's instructions.
Store in an airtight container in
the freezer.
Avocado Ice Cream
1932 Calvo Growers of California
1 cup sugar
1/2 cup water
1 tsp vanilla
1 quart milk
1 pint cream
2 cups ripe avocado pulp
1 egg, white only
1 cup finely sliced avocado
1. Boil the sugar and water until it forms a syrup, then add vanilla.
2. Mix syrup with milk and cream and put in freezer for 10 minutes until
partially frozen.
3. Combine avocado pulp with egg white and beat well.
4. Blend avocado pulp and slices with milk mixture and freeze hard.
Avocado Ice Cream Recipes
Calvo Avocado Ice
Cream - recipe from 1932
Avocado Ice Cream - A short list of ingredients include cream, milk,
lemon juice, avocados, and sugar.
Spiked Avocado Ice Cream - recipe includes, eggs, cream, avocado,
tequilla, and flour.
Orange-Avocado Ice Cream - uses orange juice, lemon juice, avocados,
evaporated milk and sugar.
Sweet Avocado Chile Ice Cream - with jalapeno chiles, lime, vanilla,
avocados, premade ice cream, heavy cream and vanilla.
Vegan Avocado Ice Cream - avocados, lime, soy creamer, soy milk and
tequilla.
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Buy Avocado Ice Cream
Mitchell's Ice Cream is a
San Francisco landmark and one of their specialties is Avocado Ice Cream. If
you are in the San Francsico area make sure to drop in.
Mitchell's Ice Cream
688 San Jose Ave.
San Francisco, CA 94110
(415) 648-2300
Avocado Facts
California is the largest grower
of avocados in the U.S.
80% of all avocados are consumed by 20% of the US population
Cinco de Mayo is the largest avocado consumption day of the year
with Super Bowl Sunday being the 2nd largest day.
Mexico is the largest grower of avocados in the world. |
More Avocado Recipes
Guacamole - Learn all about guacamole including history, recipes,
avocado varieties, how to freeze.
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Avocado Sour Cream Ice Cream
Recipe from David Lebovitz's "The Perfect Scoop," Ten Speed Press,
Makes: About 1 quart
3 medium ripe Hass avocados (about 1 1/2 pounds)
3/4 cup sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon fresh lime juice
Big pinch salt
Slice the avocados in half and remove the pits. Use a spoon to scoop out
the flesh, then cut it into chunks.
In a food processor or blender, combine the avocados, sugar, sour cream,
heavy cream, lime juice and salt. Puree until smooth and the sugar is
dissolved.
Freeze immediately in an ice cream maker according to manufacturer's
instructions. |
