Avocado Ice Cream

No I haven't taken leave of my mind or my tastebuds. Honestly. Although I don't blame you for thinking so. My sister saw this on a menu under "Coming Soon-Avocado Ice Cream" and was intrigued enough to want to go back to the restaurant to try it. I wasn't convinced but thinking about the mild creamy taste of avocados and I agreed that it was indeed possible to make a deliciously creamy dessert using this healthy creamy fruit. The Vietnamese have been using avocados in shakes and ice creams for ages but I had yet to taste any of these concoctions but as avocados are extremely cheap nowadays, I found myself with a spare avocado and some cream and decided to put the two together.

Needless to say, that as you aren't cooking the eggs in this ice cream, to use the freshest ones possible. I used a medium sized avocado and found that using 1/4 cup of sugar wasn't quite sweet enough so I upped it to 1/2 cup and it was transformed from a fluffy avocado mousse to a delicious velvety ice cream and the whipping of the cream and egg whites created quite a bit of ice cream in the end. I gave my husband the bowl to lick the spoon and he murmured that it was actually one of his favourite ice creams so far. So yet again, I dodge a visit to the loony bin!

Avocado Ice Cream

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Ingredients

1 large avocado (I only had a medium sized one)
2 tablespoons orange or lime juice (I used lime juice)
2 eggs, separated
1/4 cup caster sugar (I used half a cup)
1 cup heavy cream

Peel and roughly chop the avocados. In a blender, combine the avocado, juice, and egg yolks, and blend to a fine puree.

In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.

In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.