Try Chef Ivy Stark’s creamy and sumptuous California Avocado Ice Cream made with honey and creamy buttermilk.
Avocado Honey Lime Ice Cream
|4||large egg yolks|
|2||cups||half and half|
|3||ripe, fresh California Avocados, peeled, seeded and pureed|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Whisk together eggs, honey and salt in a medium bowl; set aside.
- In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours.
- Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again.
- Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil).
- Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day).
- Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing.
- Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days.
Copyright © Ivy Stark/Dos Caminos