Make Ahead

Avocado Gelado

June 16, 2012
Photo by James Ransom
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

Test Kitchen Notes

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
In This Recipe
  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.

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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage