Avocado Ice Cream |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 pints | |||||||||
| INGREDIENTS: | ||
| 2-1/2 cups milk | 2 level T cornstarch | 1/2 cup of sugar |
| 2 eggs, well beaten | 1 envelope unflavored gelatin | 1/4 cup water |
| 4 drops almond extract | 1/4 cup dry sherry | 3 T lemon juice |
| 2 avocados or enough to make 1 cup mashed avocados | ||
| 1 | Soften gelatin in milk. Heat milk, cornstarch, and sugar in upper section of double boiler. Stirring constantly. Add eggs. Beat with electric beater. Add gelatin and almond extract. Continue beating 2 minutes. Pur bowl in refrigerator to cool. When cooled and set beat several minutes. Add avocados, lemon juice, and sherry. Beat three minutes. Add cream. Beat until thick, but not stiff. Place in freezing compartment of refrigerator. Leave for an hour or so. Remove, then stir well and beat several more minutes. Put in container and return to freezer. |
| 2 | INSTRUCTIONS FOR ICE CREAM FREEZER: After custard is cool, add remaining ingredients and crank. Remove dasher. Pack freezer. Best if allowed to "ripen" several hours. |
| 3 | Serve in cantaloupe halves. |