Avocado and Coconut Ice Cream feat. Pistachios

It's 43 degrees fahrenheit here in sunny Orange County, CA. While I count my blessings, among them the blessings that it'll be 63 degrees this afternoon and that I'm not shoveling my ass out of enormous piles of snow, it's time for another ice cream recipe. Okay. Okay. I promise that it's the last one for a while, but it is soooo good. Besides, I had to try this idea. Because, Alton Brown.

What can I say? I love avocados. This time my avocado madness was played off of recipes from Alton Brown and David Lebovitz. Lebovitz adapted his recipe from Absolutely Avocados by Gaby Dalkin. The two recipes have their similarities, such as citrus, (one uses lemon juice, one uses lime), but Lebovitz adds the interesting touches of rum and coconut milk. The rum is interesting because the alcohol makes the ice cream softer. The coconut makes ice cream more delicious, which is always interesting. I replaced the rum with some home made vanilla extract, which is vanilla-infused vodka. Lebovitz also uses regular coconut milk. I like more vanilla in my ice cream, so I added the Trader Joe's version of coconut milk. I also thought that pistachios would go nicely with this ice cream. They did.

Avocado and Coconut Ice Cream feat. Pistachios

3 Avocados
1 1/2 Cups Trader Joe's Vanilla Coconut Beverage
1 Tablespoon fresh lemon or lime juice
1/2 Cup sugar
1 Cup heavy cream
2 Tablespoons vanilla extract

Put it all into a food processor or blender and make it smooth. Put it into the freezer for an hour or two. When it's properly chilled, put the mixture into your cream machine and keep an eye on it. It goes all ice creamy quickly.

Chop a couple of teaspoons of almonds in your food processor, blender, or clean coffee grinder* while the mixture is in the freezer. When the mixture comes out of the food processor, put it into a bowl and whisk in the chopped pistachios. Serve immediately or freeze. Allow it to thaw in the refrigerator for about fifteen minutes before serving. You can also chop a couple of extra teaspoons of  pistachios and put them on top of each portion for a nice presentation.

If your hands are too frozen to make this now, wait until the thaw. It's worth it.

IN TOMORROWLAND: A post about something other than ice cream. Promise.

*For years now I've kept a cheap coffee grinder** around just for grinding spices, nuts and such.  They clean with a few wipes of a damp cloth, it's faster than my mortar and pestle, and I don't want to drag out a food processor unless the job requires it.

**Don't use your good coffee grinder for this unless you like curry-flavored coffee. Accidents do happen. Don't let one happen to your morning cup.


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