Homemade avocado ice cream is hard to beat! Nothing but churned perfectly ripe fruit, cream and sugar. It is opulently rich in a healthy kind of way. A couple of weeks ago, on our way to the beach, we hit a mother load of what can only be described as fantastic local avocados. At PHP40 a kilo, they were a steal. More often than not, you get some stringy, less than ideal fruit, but these ones were amazing. Creamy, flavorful and on the sweet side, they were thrown into salads, made into guacamole and of course, that annual batch or two of ice cream.
I didn’t even use a recipe. Just chilled the ripe avocadoes and took out the pulp. Added superfine sugar and some very good cream (in this case 60% fat that I diluted with milk to get roughly 40% fat cream) and blitzed this in the blender. Taste before you proceed. It should be a tad sweeter than you think, as the freezing process will mask some of the sweetness. If you want to brighten the flavors a bit, a little squeeze of lime or lemon would be good too.
Place this mixture into your ice cream machine, and use according to the manufacturers instructions. I have practically given up on almost all (tried at least 5 different kinds) of the smaller, counter top ice cream machines which don’t seem to be able to handle the tropical heat and I now ONLY rely on our trusty, nearly 15 year old white mountain ice cream maker that relies on ice and salt to do the job.
It didn’t take more than 20 minutes of churning (we didn’t make a very big batch) to achieve a smooth, silky and very cold avocado ice cream. This was just perfect. :)