Avocado Gelato

May 9, 2012 § 1 Comment

Creamy, suave, light & decadent… I’m not sure it can get much better than this. Image

Yes. That’s exactly what you expected right?  Step aside artificially colored mint chip; never mind the mind-blowing flavor, the attractive color will be a favorite as far as aesthetics go in no time. Plus, what’s ice cream without chocolate. Come to think of it, what’s dessert without chocolate, I mean really?

To get a bit more up-close and personal

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Yum.

This recipe, with the personal addition of Oaxacan chocolate I brought home from Mexico, landed in my inbox last week as a Cinco de Mayo dish curtsey of Gourmet Magazine. The second I laid eyes on it, I knew I had to give it a shot and I’m happy to say I had some serious beginner’s luck (this was my first time churning up gelato). Unfortunately, you will need an ice cream maker for this recipe, but at this point I’m convinced the world would be a heck of a lot more peaceful if everyone had the pleasure of licking a cone of homemade ice cream (or gelato) whenever they desired.

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Avocado Gelato

2 cups of organic whole milk, 3/4 cup granulated sugar, 2 large avocados, soft to touch, 2 Tbsp organic corn starch, 500mg tablet of vitamin C, crushed, 1 1/2 tsp pure vanilla, 1/4 cup chocolate (optional)

In a small sauce pan, bring1 ¾ cups milk, ½ cup sugar, and a pinch of salt to a simmer. Stir consistently to prevent milk from burning. Meanwhile, dissolve the cornstarch in ¼ cup cold milk and whisk into simmering milk. Bring the simmering milk mixture to a boil over medium heat, continuing to stir constantly. Boil for one minute. Pour the milk mixture into a metal bowl and chill down in an ice bath, or in the freezer until cool to touch. 

While cooling the milk, purée the flesh of the avocados with ¼ cup sugar and the crushed vitamin C tablet. Refrigerate the avocado purée until the milk mixture has been chilled. Mix the chilled milk mixture he avocado purée and add vanilla. Freeze in an ice-cream maker. If you choose to add anything (i.e. chocolate, macadamia nuts, coconut, etc) add at the last 5 minutes of churning.

Remember to keep all of the ingredients COLD before adding them to the ice cream machine.

Enjoy!

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§ One Response to Avocado Gelato

  • paul says:

    Hell. Yes. It’s certainly getting to be the time for this recipe, isn’t it? I’m going to try it with regular milk, then maybe almond milk another time. Might also throw some block island kelp or bladderwrack in for a binder. Add some macca and a bit of cacao and this could not only make the world a more peaceful place–it could possibly bring on dirty goat impulses too! My bad…way too much info there…:)

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