Avocados are magic ! Besides being a chameleon morphing from savory to sweet they boost Glutathione which helps the body de-tox -improves circulation and oxygen and helps with arthritis - Though somewhat unique to many - Avocado Ice Cream what sets my recipe apart from all others is the combination of Avocado and in particular Raspberries ( though Blackberries and/or Strawberries can be used in place or as well) - My recipe is ONE OF A KIND- and is so easy as an alternative summer delight without the need of an ice cream machine ( though can be used to enhance a firmer more frozen ice cream presentation as the occasion may call for ) - But for those who want faster - less hassle- and don't have the machine- this recipe is for you ! —micki barzilay
Lime ( squeezed)
1- 1/2 cups
heavy cream ( whipped)
half and half
sugar ( or sub - honey , maple syrup, agave)
Mash avocados in a glass or ceramic bowl - add squeezed lime juice to mash-( this will maintain color and flavor )
In a blender or Cuisinart - blend the half and half & sugar - then add the ( stiff peaked- whipped heavy cream ) till fully incorporated - then add the avocado -lime mash and blend till smooth- then lastly hand blend in Raspberry " Druplets" ( the individual juicy little spheres that compose the Raspberry structure ). Hold back 4-5 Raspberries for use as garnish- Refrigerate till chilled all the way through ( 1-6 hrs) in a glass or ceramic container-
Once cold transfer to freezer safe container and put in freezer - depending on consistency you may simply freeze till ready to serve - or experiment in removing 1 hr later and then using blender - re- whip and refreeze ( for a more of a icy- gelato consistency) or run through an ice cream maker for firmer ice cream-
When ready to serve - remove from freezer and allow to loosen up for a few minutes to get that perfect scoop- place mint leaves on plate - generous scoop on top and garnish with "druplets" and a few whole berries -Aux Complet !
Bon Appetite !