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Avocado Ice Cream

It rained Sunday.

It was 80 degrees last week, people. I was wearing shorts and flip-flops, and then it rained.

I also bough a boatload of avocados.

You see, my plans this weekend were to lay out in the back yard and fill my face with tall margaritas, snacks, and bowls of ice cream. Oh yea. That was SO the plan.

But then the weather changed and it rained for like an ENTIRE DAY. Ugh. But, but, you know what? I totally still made the ice cream (and like 4 margaritas, but that’s another post…)

And it was the best.ice.cream.evah

Avocado Ice Cream

(adapted from Alton Brown – Makes about 3 cups)

12 ounces ripe avocado meat, approximately 4 medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Do ahead: Freeze your ice cream gel-bowl at least 24 hours prior to ice cream making madness

Halve and pit the avocados, and harvest the meat. Add the avocado meat, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill completely, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. This mixture sets up super fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Trust me on this one.

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Pomegranate Margaritini

Friday night we went to Olive Garden to celebrate my father’s birthday. PAR-TAY!

GamerMan and I got there first, and after launching myself from the car so I could get our names in and not wait 4 hours for bread sticks, I found there was absolutely no line and was immediately seated. How’bout that! SO, while the hubs parked the car, I ordered a drink!

Our waitress was super nice and suggested the Pomegranate Margarita Martini. It was delicious and devoured in .4 seconds. But being $10 a pop, I wasn’t about to order another one so I impatiently (and apparently quite loudly) waited until I got home before running to the interwebs to find a comparable recipe.

Lucky for me the copycat recipe immediately popped up. Unlucky for me, I didn’t have all the ingredients (and I wasn’t about to spend $100 on booze after all.the.cute.props I just.bought). So I did what any geeky lush would do – AN ADAPTATION!

Pomegranate Margaritini

(adapted from TopSecretRecipes – Serves 1)

1 oz Jose Cuervo Silver
3/4 oz Absolut Orient Apple
1.5 oz POM
1 teaspoon lime juice
1 teaspoon lemon juice
1 teaspoons orange juice, low/no pulp
2 oz Sweet & Sour Mix

In a cocktail shaker, vigorously shake ingredients with a handful of ice. Strain into a chilled glass and serve with a lime round. Enjoy!

Like the glasses? Get’em here!