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    Alton Brown's Avocado Ice Cream


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    Recipe courtesy Alton Brown, 2005
    adapted by BL Olson

    List of Ingredients




    12 ounces avocado meat, approximately 3 small to medium
    1 tablespoon freshly squeezed lemon juice
    1 1/2 cups almond or coconut milk (rice milk doesn't work well)
    1/2 cup sugar
    1 cup heavy cf cream (I used coconut cream but others have used Dari Free mixed double strength)

    Recipe



    Peel and pit the avocados.

    Add the avocados, lemon juice, milk sub, and sugar
    to a blender and puree.

    Transfer the mixture to a medium mixing bowl, add the
    heavy cream sub and whisk to combine.

    Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

    Process the mixture in an ice cream maker according to manufacturer's directions. (However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process.)

    For soft ice cream, serve immediately.

    If desired, place in freezer for 3 to 4 hours for firmer texture.

 

 

 


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