If you are anything like my mom and husband, you are likely thinking: Avocado ice cream? Not so much. You might very well be coiling back, with brow furrowed and tong out, in your yuck face. Well relax. It is ridiculously good, and healthy. Ridiculously fattening, yes, but really good for you fats, so indulge.
The lime and tequila (Yea, lime & tequila. You like it. I know.) really accent the avocado. It is super summery, sweet and really. really. Rich. Make it. Feed it to someone who trusts you, and watch their yuck face melt to yum.
Avocado Ice Cream With Dark Chocolate Covered Almonds
(Adapted from Paletas, by Fany Gerson, via A Cup of Jo, and Rick Bayless in Top Chef Masters, via the kitchn.)
2 cups water
1 cup turbinado sugar or sugar in the raw
4 ripe avocados
Pinch of salt
4 tablespoons freshly squeezed lime juice (2 limes)
¼ cup tequila
1 cup chopped dark chocolate covered almonds
In a sauce pan over low heat, combine the water and sugar. Stir occasionally until all the sugar has dissolved. Remove from heat, and let the simple syrup cool slightly.
In a blender or food processor, combine the avocados, simple syrup, salt, lime juice and tequila. Blend until smooth. Cool in the refrigerator, for about 8 hours, and prepare according to your ice cream maker’s instructions*. Pour ice cream into a container, and fold in the chopped dark chocolate covered almonds. Serve immediately, or allow to firm up a little in the freezer.
To store, place a piece of parchment paper, cut to size, over the ice cream before you put the lid on your container. This will keep it from browning. (There is enough lime juice it won’t get very brown, but it will a little bit without the parchment paper.) This ice cream does freeze pretty hard. If it has been in the freezer for a while, a day or so, it is best to leave it out for a little while before serving.
*If you don’t have an ice cream machine, no worries. A couple of zip lock bags and rock salt will do the trick. No zip lock bags and rock salt? Well, this takes a bit of baby sitting, but it works. Not interested in baby sitting your ice cream? Make popsicles, fussy pants. You might want to omit the chocolate covered almonds, or freeze them in layers in your popsicle molds.
Thanks for the yogurt idea! I'm going to try that today:) Oh, and the squash blossoms sound so lovely.
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