If the idea of avocado in your ice cream gives you pause, don’t worry because you can’t taste the avocado . . . at all. I had to beg my husband to try the ice cream, reminding him I’d used raw organic cream, raw organic cacao and organic avocado, and once he did, he went to work on cleaning the prep bowl. It was spanking clean by the time I went to bed.
This is a no-churn recipe that you you may adapt endlessly. You only need 3 things: heavy cream, condensed milk and vanilla extract or vanilla bean. You only do 3 things: whip, mix, and freeze.
I used avocado because I’d bought a gigantic “mambo” variety fruit at my Wednesday market. The gigantic avocado weighed just under 3 pounds and I’d already made guacamole, and meatloaf sarnies with avocado slices. Initially I was nurturing a resentment when I saw the slightly irritable farmer and the signs for the avocado “Cop-A-Feel 50 cents,” “No Touchee, No Feelie, You Bruise, You Buy,” “The Avocados Have An Agent,” etc. thinking, geez why the harsh territorial vibe here? But then I tried my favorite technique of buttering up people when they’re in bad moods and I asked him all about the avocado and little by little he lightened up. And of course I bought the avocado, which made him happy. So: ice cream it was for Fiesta Friday #23.
*Note: any of you party goers interested in writing professionally for a food blog? If so, please contact me . . . looking for food bloggers with an enthusiasm for farmers markets, gardening, and photography.