The dense, velvety texture of avocados produces a gelato of exceptional smoothness, with no added cream or egg. Though avocado may seem unusual as a sweet, it's commonly used as a dessert ingredient in Latin America.
We call for a crushed vitamin C tablet here, which is the trick to retaining the bright green color of the avocados without affecting their flavor.
Ice cream can be made 1 week ahead.
Recipe information
Total Time
2 3/4 hr (includes freezing)
Yield
Makes about 1 quart
Ingredients
Special Equipment
Preparation
Step 1
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Step 2
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
Step 3
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
Recipe notes
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