Sweet Avocado Ice Cream Recipes

Steps:

• Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
• In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
• Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.

Steps:

• Chill the loaf pan in the refrigerator for at least 30 minutes.
• Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl.
• Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight.

Steps:

• Place the avocado, lime juice, and sugar into a food processor. Cover, and puree until smooth; set aside. Beat whipping cream in a large glass or metal mixing bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the whipped cream should curl over slightly.
• Beat the eggs lightly in a saucepan, stir in the evaporated milk, condensed milk, and 1 cup whole milk. Heat over medium heat, stirring occasionally, until simmering. Continue simmering until very hot, 5 to 7 minutes. Remove from heat and cool slightly. Stir in the avocado mixture and the remaining 2 cups milk. Use a rubber spatula or wire whisk to fold 1/3 of the whipped cream into the avocado mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped cream, folding just until incorporated. Cover and refrigerate until cold.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 1 hours or overnight.

Steps:

• Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
• Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Steps:

• Make the simple syrup: Combine the water and sugar in a small saucepan. Heat gently, stirring constantly, until the sugar is completely dissolved. Bring to a boil over medium heat and cook until reduced to 1 cup. Let cool to room temperature. (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)
• In a blender or food processor, process the avocados and milk to a perfectly smooth texture. Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.
• Freeze by manufacturer's directions for your ice-cream maker. Or to still-freeze, pour into a 1-quart container (preferably stainless steel), place in the freezer, and freeze for 2 hours. Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled). The aim is to break up the ice crystals and aerate the mixture for a fluffier texture. Return to the freezer for 1 more hour; remove and beat in the same manner. Return to the freezer until ready to serve.

Steps:

• Peel, pit and mash the avocados. In a blender or food processor, blend in the lime juice, sugar and ice cream. Beat well. Store in the freezer.
• To serve, scoop into glass serving dishes and top with fresh chopped mint. Enjoy!

Steps:

• Put the sugar, all of the zest and juice from your lemon and lime, plus the scraped vanilla pods and seeds into a saucepan. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves. Take off the heat, pour into a bowl and leave to cool.
• Once the syrup is cool, remove the vanilla pods. Pop the avocado flesh into a blender with the syrup and milk. Blend till it looks like a smoothie.
• If you've got an ice-cream maker, put your mixture into it and churn till smooth and frozen.
• If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth. You can eat it right away or transfer it to little containers, cover them, and pop in the freezer for later.

Steps:

• Place avocados in food processor or blender container; cover. Process until pureed. Add sugar and lime juice; cover. Process until well blended. (Mixture should have yogurt-like consistency.)
• Add sour cream, 1 Tbsp. at a time, through feed tube at top of food processor, processing until well blended after each addition.
• Pour into eight individual dessert dishes or one large serving dish. Serve immediately. Garnish with lime slices dipped in superfine sugar, if desired.