Judy Gorman's Vegetable Cookbook: Avocado Ice Cream
Avocado Ice Cream
The Author says: "A cool, refreshing, not-too-sweet dessert. Serve with
crisp
lemon wafers." --Judy Gorman
2 large avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla
Combine the avocados and 1 cup of the cream in the container of a blender
or processor. Add the liquor and whirl until smooth. Refrigerate for 2
hours. Beat the egg yolks with another cup of the cream. In a saucepan,
combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly
whisk in the remaining 2 cups of cream and stir over medium heat until
slightly thickened. Whisk half the hot mixture into the egg yolks. Pour
the mixture back into the pan and stir over medium heat for 1 minute.
Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine
the avocado mixture and the egg yolk mixture in the container of an ice
cream machine and process according to the manufacturer's instructions.
Yield: 8 servings.
From: Judy Gorman's Vegetable Cookbook (MJF Books)
SOURCE: BakersDozen Digest 1718
Posted By: "Merrill and Cyndi Bowan" <[email hidden]>
Date Sent: Thu, 4 Nov 2004
FROM ANN IN FLA
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