By micki barzilay
July 12, 2014
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Author Notes:

So much so, that after being absent From Food 52 for quite a while, I was compelled to share " My One of a Kind Creation " -which calls for the chameleon of all fruits - the "Humble Avocado" whose attributes include morphing from savory to sweet , while also being a super healer because of one of it's components- Glutathione -( an anti-oxident that helps the body de-tox and heal ) !
Though not totally foreign the idea of ice cream incorporating fruit or even avocado, but the combination of avocados and raspberries now there's a perfect marriage , a blend - so subtle you won't know what hit you-
Hail to the mighty anti-oxidants Avocados and Raspberries ! Two photos attached to show the difference between the freeze only ( Ice Cream) and the semi -freeze- re-blend-re-freeze ( Gelato consistancy)- You decide !

micki barzilay

Serves: 4

  • 4 large Avocados
  • 1 tablespoon Lime juice ( fresh squeezed)
  • 1/2 cup Half and Half
  • 2 cups Heavy Whipped Cream
  • 3/4 cup Sugar ( or sub - Honey, Maple Syrup, Xyilitol)
  • 1 cup Raspberries
  • 2 sprigs Mint leaves
  1. Mash avocados and add lime juice in a glass or ceramic container
  2. Using a blender or Cuisinart - blend together the Half and Half and Sugar- add the Heavy Cream then follow with the Avocado- Lime mash- Blend till smooth and thick-return to the bowl- hand incorporate "druplets" ( the little juicy spheres that make up the berry ) then refrigerate till cold -
  3. Transfer to a freezer safe container and let freeze till ready to serve or in 1 hr you can remove, re-blend, return to freezer ( thus creating more of a gelato than ice cream)
  4. When ready to serve - let stand for 5 min so you are able to create the perfect scoop ! Garnish the serving vessel with Mint Leaves and drizzle with "druplets" and whole raspberries - aux complet ! Bon Appetite !

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