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Print this Recipe    Avocado Icecream

Avocado and Coffee Ice Cream
Makes about 900 ml / 3 3/4 cups ice cream

625 ml / 2 1/2 cups milk
225 g / 1 cup plus 1 tbsp sugar
1 tsp / 1 tsp instant coffee
1/2 tsp / 1/2 tsp vanilla extract
800 g / 1 3/4 pounds avocado (very ripe, about four)

Combine the milk, sugar and coffee together in a saucepan and bring
to just below boiling point. Remove the pan from the heat and stir
in the vanilla extract. Leave on one side whilst you halve the
avocados and remove their stones. Then use a spoon to scoop out
the flesh into a food processor or blender. Blend until smooth
then, with the machine still running, pour in the milk mixture via
the funnel. If the food processor is not large enough to take all
the liquid, simply add as much as it will accommodate. When the
mixture seems smooth, strain it to remove any pieces of avocado or
flakes of brown skin from around the stone. Whisk in any remaining
milk mixture. This mixture will lose its luminous green and
discoulour the longer it is left, so cover closely with buttered
greaseproof paper, pushing it down directly on to the surface of
the liquid and on to the sides of the jug to exclude as much air
as possible. Then refrigerate. Once the mixture has cooled
sufficiently, still freeze or churn in the ice-cream machine as
soon as possible. When it has the consistency of thickly whipped
cream stop the machine and quickly scrape the mixture into plastic
freezer boxes. Level the surface and cover with waxed or greaseproof
paper and a lid. Finally, label, then freeze. Serve within 1
hour. If frozen, allow about 30 minutes in a fridge to soften
sufficiently to serve.

Serve with Chocolate Fudge Sauce.


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