I had a sheltered life growing up in staid New England and never tasted an avocado until I was a teenager and took my first trip to California. There I was served a salad loaded with chunks of avocado, squishy, pale, and icky green. I tried to spear the offending slices to get them off my plate, but they resisted my persistent jabs and kept eluding my grasp. Now I realize that those luscious tidbits were trying to tell me something, and I regret the loss of so many avocados that I could have loved.
If you’re hesitant to try avocado ice cream, let my foolhardy prejudice be a lesson to you. The best avocados are the pebbly-skinned Hass variety. When ripe and ready, the flesh should give just a little when pressed. And be sure to try the Avocado Licuado con Leche in the Perfect Pairing at the end of the recipe. It is unbelievably delicious. – David Lebovitz
Ingredients
- 3 medium-sized ripe Hass avocados (about I’/2 pounds, 675 g)
- ¾ cup (150 g) sugar
- 1 cup (240 g) sour cream
- ½ cup (125 ml) heavy cream
- 1 tablespoon freshly squeezed lime juice
- Big pinch of salt
Instructions
- Slice the avocados in half and pluck out the pits. Scoop out the flesh with a spoon and cut it into little pieces.
- Purée the avocado pieces in a blender or food processor with the sugar, sour cream, heavy cream, lime juice, and salt until smooth and the sugar is dissolved.
- Freeze immediate|y in your ice cream maker according to the manufacturer’s instructions.
Notes
Source: David Lebovitz’s The Perfect Scoop
Perfect Pairing: A great summertime refresher is Avocado Licuado con Leche (or batido) milkshakes, popular in South and Central America. For each serving, put 2 scoops (4 ounces, 115 g) of Avocado Ice Cream in a blender along with ½ cup (125 ml) milk, 2 teaspoons sugar, 3 ice cubes, and a squirt of freshly squeezed lime juice. Blend until smooth, then pour into a glass. A shot of espresso can be added as well. – David Lebovitz
Avocado Ice Cream in the Food Processor
Avocado Ice Cream in the Ice Cream machine
Avocado Ice Cream