I was a little skeptical about this recipe, not for the texture but for the flavor. Avocados have a very earthy distinct flavor profile that I was not sure it would fair well as a sweet ice cream. I was very pleasantly surprised, not only was the ice cream rich and sweet but the flavor paired perfectly with the crunchy sweet tortilla and perfectly ripe strawberries.
Avocado Ice Cream Napoleons
Avocado Ice cream: Courtesy of Alton Brown
3 ripe avocados ( preferably Californian)
1 tbsp. lemon juice
1 1/2 c. whole milk
1/2 c. sugar
1 c. heavy cream
Pit and remove avocado from skin. Place in blender with lemon juice, milk and sugar. Blend until smooth. Transfer to mixing bowl and whisk in heavy cream until combined. Place in refrigerator for 4-6 hours until temperature reaches 40 degrees Fahrenheit.
Remove from fridge and place in prepared ice cream maker. Churn 5-10 minutes. Place in freezer 2-4 hours to set up.
6 ripe strawberries
1 tsp. vanilla bean paste
Puree strawberries and vanilla bean paste in blender to desired consistency.
Deep fried Tortillas:
canola oil about an inch in cast iron pan
3 tortillas ( cut to desired shape with cutter)
1 tsp. good cinnamon
1/4 c. sugar
Heat oil to 350 degrees. Place tortilla in oil carefully and fry until very light golden brown. 1-2 minutes, turning while cooking. Remove and place on paper towel to drain. Sprinkle with sugar mixture.
Spoon small amount of strawberry puree on plate.Place one tortilla on plate, put a small scoop of avocado ice cream on top. Add another tortilla to top of ice cream, garnish with ripe strawberry. Spoon a small amount of strawberry sauce around plate. Serve and enjoy!!