Avocado Gelado

By • June 16, 2012 • 32 Comments



Author Notes: Years and years (and years and years) ago I worked at a Brazilian restaurant where we served a rich avocado shake. I had never had a sweet avocado anything but was instantly sold. This gelato's roots start there, and evolve with amazing vanilla beans I got at the market in Aix, big beautiful farmer's markets eggs, milk and cream. It is impossibly rich and creamy and I think fairly irresistible. And yes, I misspelled it on purpose because rhyming is fun!aargersi

Food52 Review: Aargersi's Avocado Gelado is not "fairly" irresistible as she says in her headnote, its absolutely and completely irresistible. Creamy, rich and delicious. I never dreamed that making ice cream without heavy cream could yield such a creamy frozen treat but the avocado did the trick. The ice cream came together beautifully and the only change I made was that I used lime instead of lemon (ran out of lemons) I loved it with lime and I know it would be fantastic with lemon also. What a treat this was, notice I said WAS as in past tense because there is nothing left after making a shake and an avocado gelado hot fudge sundae. This recipe will definitely be in my "gelado" rotation.sdebrango

Serves a tub of gelato

  • 2 cups whole milk
  • 4 egg yolks
  • 1 vanilla bean
  • 1 cup sugar
  • 2 cups perfectly ripe avocado cut in about 1/2" cubes
  • juice from 1 large lemon
  • 1 cup heavy cream
  1. Cut a slit down the vanilla bean. Put it in a saucepan and add the milk. Bring to a simmer, then turn off the heat and let it cool / infuse for at least 30 minutes, until the milk is at least cooled to room temp (if you have something to do you can stick it in the fridge and continue later)
  2. Take the vanilla bean out and use a paring knife to scrape out all of the little seeds - put those back into the milk. Add the pod back in too - don't want to waste one iota of that great flavor. Whisk in the egg yolks and sugar, then gently bring it back to a simmer - whisking right along - until a thick custard forms. Cool this again - once it's cool enough put it in the fridge to chill.
  3. Measure your avocado then squeeze the lemon over. Put it in the blender with the cream, then get the custard out. Fish out that vanilla bean and scrape off the custard - finally, sadly discard it. Add the custard into the blender too and blend the whole thing until it is very smooth.
  4. Freeze according to your ice cream maker's directions. When it first comes out it will be like soft serve, you can put it in a container in the freezer to firm up a bit if you like.
  5. Serve! It's rich so try not to eat TOO much. Good luck with that.

Comments (32) Questions (1)

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about 1 year ago Anja A

This was a success with my guests. Correct spelling is "Gelato", not Gelado. ;)

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about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I am glad you enjoyed it! I misspelled it on purpose as noted in my headnote :-)

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about 1 year ago Bevi

The spelling might be a play off the word "avocado"

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about 1 year ago Janet @ simplysogood.com

My kids are going to be thrilled. I can't wait to make it.

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about 1 year ago Rafatz

Gelado???? Is this Spanish from Russia? Or Italian from North Korea?

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over 1 year ago eboyd

I was thinking of making a coconut gelato this week to serve after a dinner of spicy yam nuea... I may do this instead, but instead of whole milk, use the coconut milk. Any thoughts on how that substitution would work?

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Hi eboyd - I think it SOUNDS delicious and I bet it would work, I would for sure use full fat coconut milk. If you do it please post results - then I may do it too!!!

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over 1 year ago myteachermsfleming

I made this with my middle school students in our cooking class. They loved it so much!! They all have special needs, and one student has significant physical impairments. She was able to operate the ice cream maker using an adapted switch. Even she liked it (and she's usually very picky, to the point where she has to be tube-fed). My students told me how nice I was for finally bringing my ice cream maker in and letting them use it to make something new. Most of them came back for seconds and thirds. This recipe also saves well, and was still delicious a week after the class. Thank you so much for posting this great recipe and for exposing my students to something easy to make that they'll never forget!

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

THAT is so great - thank you for sharing that story and also for trying my recipe - this really made my day

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over 1 year ago myteachermsfleming

Thank you for posting it. I was telling the kids how I went to Chinatown for Chinese New Year and I got an avocado smoothie, and they said, "ew, gross," and I promised to change their minds :) We had a lot of fun. Thanks again. I should mention that I've tried a lot of avocado ice cream recipes and this is by far the best one I've found. Thank you again for posting it.

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over 1 year ago Maedl

This sounds so good--I have been thinking about an avocado ice cream, and voila!. Based on a Moroccan flavor-combination, I would love to try adding a bit of rose water.

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about 2 years ago giuia.grady

This is delicious and tastes just like the avocado ice cream we Filipinos grow up eating.

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about 2 years ago Cheazza

We made this last night. I love anything avocado, but was having a tough time imagining these flavors. SO delicious! Less sweet than we expected, but much richer. I loved it.

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh good I am so glad! I am starting a batch right now. I shy away from super sweet stuff ....

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about 2 years ago Midge

YUM. I don't think I can hold off on an ice cream maker any longer.

Henrykiss

about 2 years ago arielleclementine

congrats on the CP!! i can't wait to try this!

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks beyond lovely Abbie! Perfect all summer long, I do believe!

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

or post 13.1 mile run? Hint hint

Henrykiss

about 2 years ago arielleclementine

yes!! any chance you have some of this left in the freezer for our next poolside luncheon??

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I gave the rest to my neighbor but I have the technology to make another batch :-)

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about 2 years ago gingerroot

Love this, A!!

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about 2 years ago Bevi

This is fabulous and it looks luscious too.

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about 2 years ago Madhuja

This looks so, so good! And that bowl is just too cute for words! :)

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Holy wow! This sounds AAH-mazing!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Lovely, love the bee bowl, they look real. Avocado would make an incredibly rich gelado!!

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I sort of have a bowl fetish :-) Those are from our farmer's market, a lady that does really nice stuff.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love them, I have a ceramic mug thing, have more mugs than I will ever use and I don't really use them very often and I still buy more, Does she have an online store maybe she has bee mugs!!

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

She told me she is working on a website but doesn't have one now - I will check for mugs next weekend though!!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh thank you, I don't have any insect mugs and would love to add to my collection!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Gonna make the gelado, have a bunch of avocado and I need some of this.

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Sounds amazing.

Dscn3274

about 2 years ago inpatskitchen

Oh my!!!