Chef Cosme Aguilar's Avocado Ice Cream
Print RecipeDelight your guests with an original ice cream. Michelin Star Chef Cosme Aguilar was inspired by our avocado to create this ice cream recipe, ice cream being his all time favorite dessert. No eggs needed in this ingredient list. You will need ripe avocados, and a few kitchen accessories: a temperature reader, a strainer, a whisk and an ice cream machine. This ice cream is fresh and smooth, one of our favorite to keep in our freezer at all times.
- Servings:
- 12
- Prep Time:
- 1h 0m
- Cook Time:
- 1h 0m
Ingredients
- 32 oz Half & Half
- 16 oz Heavy Cream
- 2 1/2 Cups Granulated Sugar
- 2 Ripe Avocados
- 1/4 Tsp Salt
Instructions
-
In a pot, heat the half & half, heavy cream, sugar and salt until 155 F.
-
As soon as 155F is reached, transfer liquid over to a salad bowl nestled in a large bowl filled with ice. Stir to help cool liquid down to room temperature
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Cut, pit and peel avocados into quarters. Place in blender with one cup of the room temperature creamy liquid. Blend until smooth consistency
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Whisk the Avocado mixture with the rest of the cream in the salad bowl. Strain liquid to clear any solid parts. Pour strained liquid into ice cream maker.
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Once Ice cream cycle is complete, transfer the ice cream to containers and refrigerated in freezer until consumption.
