Avocado Ice Cream

*Post by Mark.

This isn't my first green ice cream. One of our very first batches was a delicious, creamy basil ice cream. For this batch of green ice cream, we turned to the Haas avocado. The local commodity's pebble-grained ugliness is only skin-deep. Inside, that fresh, creamy and somewhat fatty meat is beautiful and just begging to be made into an ice cream. Let's face it, Avocados aren't just for making guacamole anymore. 

For this rendition, I adapted Alton Brown's popular recipe. Basically, I just upped the sugar and added liquor. Here's what I used:

• 3 medium avocados
• 1 tablespoon lime juice
• 1 1/2 cups whole milk
• 2/3 cups sugar
• 1 cup heavy cream
• 2 tablespoons vodka
• Sea Salt (to taste)

First order of business was to puree the avocados, milk, sugar and lime juice (below, left). Then I transfered the mixture to a medium sized bowl, and added the heavy cream (below, right).

I whisked the cream into the mixture (below) and then refrigerated it for a few hours. 

I poured the mixture into the chilled bowl and let the ice cream attachment do its thing...

And viola, avocado ice cream. The taste is unexpected at first but gets better and better with each bite. I've still got a couple of pints left. Avocado Milk Shakes, anyone?