I really like avocados. Usually I buy a whole bag on grocery day and they are gone by the time I go shopping the next week. But this week we ate out a lot so at the end of the week I had a whole bag of avocados right on the brink of overripeness - EMERGENCY!
So I whipped up this pasta recipe for dinner and then made avocado ice cream for dessert. Both were home runs! This is unusual for me because Silas and I like food done so differently that it usually takes me a couple go rounds with a recipe before Silas says it's a winner but he loved both of these immediately. I won't put the pasta recipe here since you can just go to the original blog post, but the avocado ice cream is an amalgamation of several different recipes so I'll post my version here.
Avocado Ice Cream
2 large ripe avocados
1 c. milk
3/4 c. sugar
Juice from 1/2 a lemon
1 c. cream + 1/2 c. milk
1/2-1 tsp. vanilla
In a large food processor or blender, blend the skinned and pitted avocados, milk, sugar, and lemon juice. I have a small food processor and, well, let's just say I made a big mess and will be upgrading soon.
In a mixing bowl combine the cream, 1/2 c. milk and vanilla. Then whisk in the avocado mixture. Pour this into your ice cream maker per manufacture's directions. Ours came out of the ice cream maker like soft serve and we froze the left overs which left us with a really hard ice cream which we had to let sit for about 5 minutes before scooping.
Silas thought this ice cream was complete perfection. I thought it was really good but it needed a little more complexity of flavor. Maybe I'll add some salt next time? Let me know if any of you try this!