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.