About a year ago I tried Avocado Ice Cream for the first time. Hesitant at first, the first bite had me hooked and I've been trying to recreate the experience ever since. With my plethora of ripe avocados, a version of this recipe from Fine Cooking caught my eye. Rich and creamy, we've removed much of the fat by using light coconut milk and non-fat Greek yogurt. The coconut milk, yogurt and avocado combine, though, to create a rich and ultra creamy confection worthy of guests. Not exceptionally sweet, reminiscent of the tropics froyo is right up my alley.
Adapted from Fine Cooking
1 can light coconut milk
3/4 cup granulated sugar
4 large egg yolks
1 cup Greek Yogurt (we used Fage - nonfat)
1 Tbs finely grated lemon zest
1 Tbs finely grated lime zest
2 medium-firm ripe avocados, peeled, pitted and cut into chunks
2 Tbs Fresh Lemon Juice
3 Tbs Fresh Lime Juice
Place coconut milk in a large saucepan over medium heat on the stove. Heat just into simmering, stirring frequently.
In a small bowl, place the 4 egg yolks and whisk lightly.
Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, about 4 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely.
In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.
