Spring is here and it's been wonderfully warm. I guess we are lucky as winter was not that cold and now spring is a tad bit higher in the temperature scale. It did soar up to 41*C last year in the summer, so we can expect another scorching HOT summer down under. I don't mind HOT, just as long as bushfires are contained and everyone exercises caution - you know. Slip-Slop-Slap.
And as the warm days come, its time to share this ice cream recipe found from a local supermarket magazine. Its easy, no need for an ice cream maker. And it has a touch of tropical in it with the addition of coconut milk and its egg free too. Australian avocados are abundant at the moment at my local green grocer and they're beautiful! Nice and clean on the inside and the seeds are just the right size so you get a good portion of avocado flesh. I won a tray of these yummy goodies a couple of weeks back which I shard on IG. I made lots of savoury dishes with it but not a sweet one.
In Asia, avocados are actually used mostly for sweets - in fruit shakes mostly and in ice cream. Besides the classic guacamole, it was only in Oz that I adopted the habit of adding it to savoury dishes like chicken or salmon to prepare a sandwich or eating as is with just pepper or salt, not the usual mashed with milk and sugar. In the Philippines alone, avocados are eaten as a dessert.
To make this yummy avocado ice cream:
3 medium avocados
2 tablespoons lemon juice
1 395g can of condensed milk
1 270ml can of coconut milk
1 teaspoon vanilla extract
toasted nuts to serve
Scoop avocado flesh and spoon into food processor with lemon juice. Process until smooth.
Add condensed milk, coconut milk and vanilla and continue to process until mixed thoroughly.
Pour into an air tight container and place in the freezer until slightly frozen, about 2-3 hours.
Spoon everything back into food processor and process again until smooth.
Place into air tight containers and freeze until ready to eat.
Thaw for at least 10-15 minutes before serving.
To serve, add some toasted nuts (pistachios or almonds work nicely).
* The lemon is important as it helps the avocado retain its green colour and not turn brown.
* After 3 hours in the freezer, the avocado ice cream will be a little bit icy but not yet frozen. It's important process them again to get the creamy texture result.
* When ready to serve, depending on the weather and the season, thaw the avocado 10-15 minutes before serving. Then top with toasted nuts.