Comments on: Avocado Ice Cream a la Marketman

By: JA

JA — Tue, 26 Aug 2014 12:52:59 +0000

hi where do you get good avocados in Manila???

By: Kim

Kim — Sun, 18 Aug 2013 03:29:10 +0000

Yum! And at P40 a kilo, a steal indeed.

By: Joed

Joed — Sun, 18 Aug 2013 02:51:07 +0000

You are fortunate having that 15 year old white mountain ice cream maker. Can see that yours got electric motor made in the USA and this will probably last a long time for enjoyment by grand kids. The same model being sold here now are made in China with inferior quality electric motor that fail after few use.

By: PITS, MANILA

PITS, MANILA — Sat, 17 Aug 2013 00:43:49 +0000

we used to have that (thanks for providing the terms GARAPINERA/HELADORA, Footloose. we just called them ice-cream maker or PANG ICE-CREAM). and it was with young coconuts (sometimes with canned lychee) for sorbet/granita as well.

By: Marketman

Marketman — Fri, 16 Aug 2013 23:05:20 +0000

Reggie, cream is distinguished by the percentage of milkfat or butterfat in it. The higher the milkfat, the richer the cream. So when I mention cream that is roughly 60% milkfat, it is very, very thick and very rich. I cut or dilute this a bit with milk so that the milkfat percentage drops to roughly 40% milkfat, which is the equivalent of say, American “heavy cream” in U.S. groceries. In the Philippines, I buy Australian thickened cream with is almost semi-solid, and hence high in milkfat or butterfat. If you get to say 80% milkfat or butterfat, that’s considered butter… On good brands of cream and milk, they should state the percentage of milkfat or butterfat in the product.

This all arises because one very rarely finds fresh “heavy cream” in local groceries. And for good ice cream, I find it is essential…

By: Reggie Rullan

Reggie Rullan — Fri, 16 Aug 2013 11:01:01 +0000

Hi MarketMan:

Just wanted to ask what you meant by milk and fat to make cream. What kind of fat did you use?

Regards,
Reggie

By: khrishyne

khrishyne — Fri, 16 Aug 2013 05:06:14 +0000

im having avocado ice candy right now. the nearest thing to ice cream

By: Anna Banana

Anna Banana — Thu, 15 Aug 2013 13:33:02 +0000

Avocado ice cream! This is my most favorite fruit! Though I don’t have an ice cream maker here, your post inspired me to make avocado pops since I have just bough a pack of Hass avocados yesterday~ The ice cream above sure looks super creamy!

By: Connie C

Connie C — Thu, 15 Aug 2013 11:24:14 +0000

Will have to use a converter. Had toyed with the idea of getting a 220 v one but decided not to bother with another piece of equipment. May try a home made contraption wrapping the icemaker in a bag of ice while the inside paddle is churning to keep the coolant chamber in the icemaker as cold as possible……all for the occasional “masochistic relishment” during the hot humid days and I’ll let you know if it works!:)
Thanks for you advice.

By: Marketman

Marketman — Thu, 15 Aug 2013 10:51:24 +0000

Connie C, I find the small ice cream makers have a really hard time in the Philippines. You will have to thoroughly chill your mixture, keep the room as cold as possible (aircon and at night) and have a really cold freezer to stick the ice cream into after its made. For really small batches, it might work, so don’t throw yours out yet. But then again, is it 110V and is your retirement home wired for that? :)