Avocado Gelato

Avocado GelatoBrain Freeze

For at least a month I’ve had ice cream on the brain. The world of ice cream has just become SO interesting. The flavors available are much more creative. Honey Lavender anyone? Candied Kumquat? People are taking the art of ice cream to a whole new level. The funny thing is, I seem to be on some sort of ice cream carnival ride because interesting ice cream just keeps popping up in my life when I least expect it.

My recent ice cream odessy started when I discovered these really yummy ice cream bars at our local Hispanic grocery store. Every time I am in that store, after picking up some of the world’s freshest tortillas, I buy a few. (You know, for the kids. wink, wink.) They are Mexican Paletas made out of super fresh and all natural ingredients. The flavors range from Strawberries and Cream to Guava and Tamarind. Not to mention Spicy Mango and Corn. Totally refreshing and a great treat.

At a recent Cookbook Club Dinner, we were treated to some fabulous Avocado Ice Cream made by the same company as the ice cream bars. Now, I know what you’re thinking. Avocado Ice Cream? Hmmmmm. That’s kinda pushing the boundaries of the ice cream comfort zone. I am here to tell you it’s tasty. It’s really tasty. It’s creamy, sweet and so good on a hot day. Even my 9 year old loves it. He chose the Avocado flavor over the Mexican Chocolate. What kid passes up chocolate? Crazy…

The other day I found myself walking down the street with some time before an appointment, so I wandered around and did a little window shopping. I noticed a new creamery selling small batch artisan ice cream. I stepped inside to see what flavors they had. I was floored. While the traditional Vanilla and Chocolate was available, they also had a variety of interesting flavors that changed daily. My choice that evening was the Thai Iced Tea ice cream which was phenomenal. But, Thai Iced Tea? Huh?

Most recently at the store, we had the pleasure of tasting a new product that is made locally called Genuto. It is a dairy-free 100% nut-based “ice cream” and it is fantastic. As an unrepentant lover of fat and other things that are bad for me, I was super surprised at how good this was. You would never know that there was no cream in this. It’s totally nuts. Yes, pun intended. The Lemon Almond was my favorite.

I have been having so much fun on this adventure and I encourage you to go on an ice cream adventure of your own. Whether you make it or buy it, do yourself a flavor (ha ha ha) and seek out the unusual. You will be glad you did. 

Avocado Gelato
Adapted from Gourmet Magzine
Makes about 1 quart

2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips of fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1-1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder

Bring 1-3/4 cups of the milk, 1/2 cup of the sugar, the orange zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan placed over medium heat.

Whisk together the cornstarch and the remaining 1/4-cup milk into a small bowl until smooth, then whisk the mixture into the simmering milk. Bring the mixture to a boil—whisking continuously—allow to boil for one minute.

Transfer the mixture to a metal bowl set bowl in a larger bowl of ice and cold water to cool completely, stirring frequently. Discard the zest.

Quarter, pit, and peel the avocados, then purée the avocados with the vitamin C powder and the remaining 1/4 cup of sugar in a food processor until smooth. Add the milk mixture and blend well.

Freeze the avocado gelato mixture in ice cream maker.

Transfer to an airtight container and freeze until hardened (about 1 hour). This gelato can be kept in the freezer for up to one week.


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