Avocado Ice Cream
Ingredients
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1 large avocado (I only had a medium sized one)
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2 tablespoons orange or lime juice (I used lime juice)
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2 eggs, separated
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1/4 cup caster sugar (I used half a cup)
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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.
To serve, scoop out into a dish and garnish with whipped cream or fruit.
Recipe courtesy Irene Khin Wong, Saffron 59
Show: Follow That Food
Episode: Follow That Avocado