Avocado Frozen Custard
Total Time: 20 min
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%
Ingredients2 ripe, Fresh California Avocados, seeded, peeled and diced 1 Tbsp. freshly squeezed lemon juice 1 Tbsp. lime juice 1 1/2 cups whole milk 1/2 cup sugar 1 cup Heavy Cream
- 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
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados