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Ingredients
| California avocados: 1 (6 oz) |
| lemon juice: 1/2 Tbl |
| whole milk: 3/4 cup |
| granulated sugar: 1/4 cup |
| cardamom (ground): 1/4 tsp (or a pinch) |
| vanilla extract: 1/2 tsp |
| dark chocolate: 2 oz |
Avocado Pistachio Ice Cream with Chocolate Sauce
Credit: visualrecipes.com
User rating:
-
Prep Time
180 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
Cut up 6 oz of avocado meat, and puree in a blender with 1/2 TB lemon juice, 3/4 cup whole milk, 1/4 cup sugar, pinch of cardamom, 1/2 tsp vanilla. Remove from the blender and whisk in 1/2 cup heavy cream. Let refrigerate for 4-6 hours. Put in an ice-cream maker and follow the manufacturer's instructions (this literally took about 5 minutes to set up in my run-of-the-mill Krups). Fold in the pistachios. Set back in the freezer while you make up the chocolate sauce - it will only take a few minutes.
To make the bittersweet chocolate sauce, simply chop up 2 oz of bittersweet chocolate.
Place in a small but heavy saucepan and add 2 TB of heavy cream and 2 TB whole milk. Melt slowly over low heat and whisk to combine.
Pour over the avocado pistachio ice cream.