In Jamaica, avocados (which are sometimes referred to as alligator pears) are commonly eaten with a hard, sweet bread known as bulla, as well as made into a chilled soup. Perhaps a little more unusually, they are also used to make ice-cream. The creamy, delicate flavour works surprisingly well, especially with the addition of lime juice to cut through the richness.
- 2 ripe avocados, flesh scooped
- 110 g (½ cup) caster sugar
- 2 limes, juiced
- 250 ml (1 cup) milk
- 250 ml (1 cup) thickened cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
Churning time 30 minutes
Freezing time 4 hours
Place avocado flesh, sugar and lime juice in a food processor and blend until very smooth. Add milk and cream, and blend until mixture is fully combined.
Transfer mixture to a large bowl, cover with plastic wrap and refrigerate for 2 hours.
Transfer mixture to an ice-cream maker (see Note for manual method) and churn for 30 minutes or until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm. Scoop and serve.
• Make ice-cream mixture as instructed until mixture is thick enough to coat the back of the spoon. Strain mixture into a large, shallow tray. Cover with plastic wrap and freeze for 1 hour or until frozen at the edges. Remove ice-cream from freezer, transfer to a bowl, then beat until smooth and soft. Return to the tray and freeze for a further hour. Repeate beating and freezing ice-cream until firm.
Photography Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.