Hi everyone, I seem to be on an experimental-cooking frenzy lately. That's okay. It is been well worth it, and very tasty too. As many of you many know, I subscribe to MaryJane's Farm magazine. This magazine, and all other things related to MaryJane's Farm is lots of fun. I'm even a member of the Farmgirl Sisterhood. My member number is #2176 to be exact. In any case, the June/July issue of MaryJanesFarm magazine arrived in my mailbox a few days ago. A I was "oohing and ahing" over all the great recipes, craft projects etc, I stumbled upon this fabulous recipe. It's for avocado ice cream. yes, you heard me right, avocado ice cream. I've never eaten avocadoes before, so this was something I absolutely had to try. Mine turned out like this:
THIS IS MY VERY FIRST BATCH OF AVOCADO ICE CREAM. I DIDN'T HAVE A FOOD PROCESSOR. SO I HAD TO TRY AND PUREE IT MY HAND USING A FORK AND A POTATO MASHER. IT DIDN'T WORK OUT TERRIBLY WELL. MY ICE CREAM WAS MORE LIKE AVOCADO CHIP. HOWEVER, IN SPITE OF THAT, IT STILL TASTED VERY, VERY HEAVENLY .
Here is the recipe, if you'd like to try it for yourself. It tastes like the best lemon ice cream, even though it has avocado in it. You do not taste the avocado at all. It makes about three cups of ice cream:
* 1 large avocado, peeled and diced
* 1 cup half-and-half
* 2/3 cup powdered sugar
*1/2 teaspoon lemon zest
* 1/3 cup fresh lemon juice
First, combine ALL the ingredients in a blender. Puree until it is completely smooth.
Second, pour the mixture into a 2-quart baking dish.
Third, cover and freeze it till firm, about four hours. (my freezer it took much longer than that, so you may have to freeze it overnight)
Fourth, before serving, let stand at room te mperature for 15 minutes. Use an ice-cream or watermelon scoop to serve. The magazine suggests topping it with fresh fruit or mango salsa.
That's the news from Oregon today. Love and hugs, Heather :)