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AVOCADO ICE CREAM RECIPE

Avocado Ice Cream Ingredients

  • 4 eggs
  • 125g/4oz Sugar
  • 600ml/ 1 pint milk
  • 1/2 teaspoon vanilla or almond essence
  • 2 medium-sized ripe avocado pears
  • Good squeeze of lime juice

How To Make Avocado Ice Cream:

  1. Break the eggs into a large mixing bowl and beat lightly together. Add 50g/2oz of the sugar and beat lightly. Heat the milk in a saucepan until very hot but do not allow it to boil.
  2. Pour the hot milk into the egg mixture, stirring well to mix it thoroughly. Pour the milk and egg mixture into the top of a double boiler and stir over hot simmering water until the custard thickens and coats the back of a spoon. Alternatively, place the basin over a pan of simmering water stir until thick. Stir in the vanilla or almond essence and set aside to cool.
  3. Cut the avocados in half and remove the peel and seed. Mash them in a bowl with the remaining sugar and lime juice. Beat Well.
  4. Mix the custard into the mashed avocado and turn into a freezer tray. Freeze lightly until the mixture is slushy. Remove from the refrigerator, beat again and then return to the freezer until frozen.

Preparation: 20 minutes + Freezing Time
Serves: 6-8

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Chilled Avocado Soup
Ingredients

  • 2.oz butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon flour
  • 1.2 litre or 2 pints chicken stock
  • 4 ripe avocados
  • 8.oz crab meat, fresh or canned
  • 300ml/ 1/2 pint single cream
  • salt and freshly ground black pepper

To Garnish:

  • slice avocado
  • chopped chives or coriander

How To Make Chilled Avocado Soup:

  1. Melt the better in a large saucepan over low heat. Add the onion and garlic and stir well. Cook gently, without coloring, until the onion is soft and translucent.

  2. Stir in the flour and cook gently stirring continuously, for 1-2 minutes. Do not allow the flour to brown. Add the chicken stock, a little at a time, and continue stirring until the flour is mixed in thoroughly and liquid is smooth and free for lumps. Bring to the boil and ten reduce the heat.
  3. Cut the avocados in half and remove the thick green rind and stones. Place the flesh in a bowl and mash well with a fork. Add the crab meat and mix thoroughly together.
  4. Add the mashed avocado and crab meat to the soup and simmer gently for 15-20 minutes. Stir in the cream and season to taste with salt and pepper. Remove from the heat and set aside to cool. Cover and chill in the refrigerator. Serve chilled, garnished with slice avocado and chives or coriander.

Preparation: 10 minutes + Chilling Time
Cooking: 30-35 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Just combine a bit of garlic, half the chicken stock, lime juice, sour cream, avocado, and salt and pepper in a blender or food processor then puree – and viola —a whole new dish. Avocado soup is usually thick, a little bit sweet, and a little bit briny. Along with some baked tortilla chips and peach salsa, and paired with a tall glass of orange or grapefruit juice, it made a perfect lunch.

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Ingredients:

  • 2 ripe avocados, peeled, seeded and cubed
  • 1 clove garlic, crushed
  • 3 cups (24 fl oz. / 750ml) chicken stock
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sour cream, optional
  • salt and freshly ground pepper
  • ½ to 1 teaspoon hot pepper sauce or a few drops Tabasco sauce
  • 3 chives, finely chopped


Method:

Combine avocado, garlic, half the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree. Mix in remaining chicken stock until smooth. Stir in hot pepper sauce. Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.

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