I know most, if not all, of us are used to avocados on sandwiches and in salads, maybe eaten halved with a spoon, seasoned with salt and pepper. One of my favorite incarnations was an afternoon snack in Mexico: fresh corn tortillas from the tortillaria down the road, smeared with perfect avocado, then sprinkled with lime juice and salt.
Now, before anyone balks at the idea of "sweet" with "avocado" let me ask, have you ever tried it?
We have a friend who spent a lot of time in Brazil who said that they never eat avocado as we do. Brazilians are more likely to eat it as ice cream, drink it in a milkshake, or sprinkle a half with sugar before eating.
Remember now, avocado is a fruit.
I tried the sugar-sprinkled version at one point, and I will say I think I prefer to eat half an avocado with salt. I'm not saying it was bad, but I wonder if it has to do with the things I'm used to...
Well, I wanted to try again.
I can't say this is how anyone else makes their avocado ice cream, but I thought I would mix it with a bit of tropical flavor and give it a try.
Yes, you could probably use cream (or maybe half and half) instead of the coconut milk, but this version happens to be dairy-free.
The combination of the rich coconut milk and the smooth avocados yields a creamy, gelato-like feel. Even when melted, it's more of a thick, custard-like consistency.
I love avocados, but the only thing I'm not a huge fan of is the old avocado color. I mean, old as in overripe, and old as in decor and appliances from the 1970s and very early '80s. The closest we came at our house was a set of Tupperware- in shades of tangerine, harvest gold, and avocado. I think it may have been the only avocado-colored thing in our home, though I am recalling some dishtowels with printed designs where the colors were definitely hilighted...
However, down the street at a neighbor's house (that was pretty much a second home to some of us) there was an avocado-colored refrigerator they owned forever. Now, a refrigerator is a pretty big swath of color- a decision that should not be taken lightly.
What I would like to know is how this color combination become so popular?
Why did it completely take over?
Ah, the power of marketing.
Avocado Lime Ice Cream
serves 6 or more
1 can (400 ml) coconut milk
1 c (200 g) sugar
3 ripe avocados
zest of 2 limes
1/3 c (80 ml) freshly squeezed lime juice1/4 t (1 g) salt
Ideas for serving:
Place the coconut milk and sugar in a medium saucepan. Cook over medium, heating to a simmer and stirring occasionally until the sugar is completely dissolved. Set aside to cool completely.
In the bowl of a food processor, process the coconut milk mixture, avocados, lime zest, lime juice, and salt until completely smooth.
If desired, chill the ice cream mixture completely before transferring to an ice cream maker and freezing per manufacturer's instructions.
OR, if you do not have an ice cream maker, place in a dish and freeze as indicated in the strawberry basil sorbet recipe.
Once frozen in the ice cream maker, remove the finished avocado lime ice cream to a dish and freeze several hours so that it freezes further and is stiff enough to scoop.
Serve as desired.