Jamie Oliver’s Avocado Ice Cream
This is Divine. Who would have thought avocado ice cream would taste so amazing? It’s creamy and gorgeous and doesn’t actually taste like avocado.
Feeling naughty? Use decadent coconut cream instead of milk and add vodka too …Oh la la! See Baking Bites.
* By the way you don’t need an ice cream maker, you can just toss it in the freezer.
You need to make a litre to feed 20 models or 8 gourmandes:
200g caster sugar
Zest and juice of 1 lime
Zest and juice of 1 lemon
2 vanilla pods
4 ripe avocados
500 ml whole milk
- Slip into chic Tory Burch Caftan.
- Slide into Bensimon sneakers.
- Pour a champers.
- Drink and relax.
- Now get cooking.
- You can zest the juice the lime and lemon.
- Scrape the vanilla seeds out of the pod.
- Toss the sugar, zest, juice, scraped vanilla seeds and the vanilla pods in a saucepan.
- Bring to boil and let it simmer for a couple of minutes while the sugar dissolves.
- Let cool. And don’t even think about putting your finger in to taste it. Ouch! Too hot.
- When it’s cool but not hardened you can pull out the vanilla pods.
- Now get the avocado flesh and toss in the whizzer together with creamy milk/coconut cream and the gooey syrup. You need 4 avocados so don’t scrimp.
- Whizz till it’s as smooth as Creme de la Mer.
- Pour into ice cream maker and freeze according to directions if you have one.
- If you don’t have an ice cream maker just put it in the freezer.
- Jamie says to give it a whisk every half hour or so to break it up but you don’t have to.
- My concoction took over night to freeze.
- Before serving accessorise with a generous sprinkle of chic chopped pistachios.
- Delicious!
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