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    Avocado Ice Cream w/ Hazelnut Shards


    Source of Recipe


    www.meals.com
    4 egg yolks
    3/4 cup sugar
    2 cups whole milk
    1/2 cup whipping cream
    5 medium ripe avocados
    2 teaspoons lime juice
    1 teaspoon lemon juice
    1 recipe hazelnut shards (see below)

    Beat yolks and sugar until ribbons form; reserve. Heat milk to boiling, stirring frequently. Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk. Heat mixture over low heat to 185¼F, stirring constantly. Remove from heat; continue to stir a few minutes; stir in cream. Thoroughly chill mixture. Meanwhile, pit and peel avocados. Puree in a food processor with lime and lemon juices. Whisk avocado purée into chilled custard. Freeze in an ice cream freezer following manufacturer's instructions. Store in an airtight container in the freezer. Garnish each serving with Hazelnut Shards (see below).

    HAZELNUT SHARDS:
    2 1/4 cups sugar
    5 tablespoons water
    3/4 cup hazelnuts, toasted, skinned and finely chopped
    Mix sugar and water in a heavy saucepan. Over medium-low heat, cook sugar and water without stirring until water evaporates and sugar turns golden brown, about 10 minutes. Working quickly, stir in finely chopped nuts. Immediately very thinly spread mixture on a buttered sheet pan. Cool. Break into shards.

 

 

 

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