Avocado Frozen Custard
Nutritional Highlights (per serving)
|2||ripe, Fresh California Avocados, seeded, peeled and diced|
|1||Tbsp.||freshly squeezed lemon juice|
|1 1/2||cups||whole milk|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a blender, add the avocado, lemon juice, lime juice, milk and sugar and blend until smooth. Pour mixture into a medium bowl and stir in the heavy cream. Taste the mixture and add more lime juice as needed to suit your liking.
- Refrigerate the custard base until cold and transfer to an ice cream machine and churn according to the manufacturer’s instructions.
- Serve immediately or place in the freezer until the desired firmer texture is reached.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2013, Gabe Garcia
Vitamin A 600 IU; Vitamin C 6 mg; Calcium 79 mg; Iron 0.4 mg; Vitamin D 31 IU; Folate 55 mcg; Omega 3 Fatty Acid 0.27 g
% Daily Value*: Total Fat 32%; Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 2%