Avocado Ice cream - Not yet tested. 3 (about 750g) Ripe Avocados 2 tablespoons Lemon Juice 395 g can Condensed Milk 270 ml can Coconut Milk 1 teaspoon Vanilla Extract 2 tablespoon Chopped Pistachios Halve and remove seeds from the avocados. Scoop the flesh into a food processor. Add the lemon juice and process until smooth. Add the condensed milk, coconut milk and vanilla extract, and process until combined. Transfer to an airtight container. Cover tightly and freeze, stirring occasionally so it freezes evenly, for 3 hours or until almost frozen. Spoon into a clean food processor and process until smooth. Return to the container and cover. Freeze until firm. Set aside to soften slightly before scooping into bowls. Serve sprinkled with pistachios.
Posted on: Tue, 27 Aug 2013 11:07:02 +0000
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