My friend, Cindy, gave me a thick... I'm talking thick Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram. As I flipped through the pages to familiarize myself with the book's overall focus, my fingers stopped flipping when my eyes fell upon an avocado and lime ice cream recipe. I've stated several times in my posts how much I love my ice cream churn and this recipe satisfied my adventurous food spirit. A match made in Heaven.
1) custard chilling in ice water bath 2) avocado halved 3) pureed avocado 4) avocado ice cream churning
The addition of avocado added a rich creaminess unlike any ice cream I've had before. The avocado flavor is so subtle that, if you aren't privy to the recipe's ingredients, you won't recognize it. I will share the recipe in this post when my notes turn up. I gave the recipe a substantial makeover. I remember using one avocado instead of two and added the lime juice to the pureed avocado to prevent it from turning brown. I also made a cooked custard base rather than the recipe's raw egg version. I'm sure my notes are buried underneath my fabric strewn all about. Oh, just wait. In Monday's post... see what I made with the fabric and a bit of embroidery thread.