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Prep Time: 20 Minutes Cook Time: 145 Minutes |
Ready In: 165 Minutes Servings: 1 |
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The dense, velvety texture of avocados produces a gelato of exceptional smoothness, with no added cream or egg. Though avocado may seem unusual as a sweet, it's commonly used as a dessert ingredient in Latin America. We call for a crushed vitamin C tablet here, which is the trick to retaining the bright green color of the avocados without affecting their flavor. Ingredients:
2 cups whole milk |
3/4 cup sugar |
3 (4- by 1-inch) strips fresh orange zest |
2 tablespoons cornstarch |
2 firm-ripe california avocados (1 to 1 1/4 lb total) |
1 (500-mg) vitamin c tablet, crushed to a powder |
Directions:
1. Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
2. Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
3. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
4. Cooks' note: Ice cream can be made 1 week ahead.
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