Avocados, Ice Cream and a Dessert or Two

My husband loves avocados, which is great because we live in San Diego where fresh avocados are available year round. Fresh guacamole is delicious, sliced avocado is lovely and salads of avocado are amazing but after awhile it becomes a little monotonous. In my quest to discover new ways to use this creamy, delicious fruit known as the avocado I have found and created a couple new desserts. The first dessert I would love to share with you is avocado ice cream ( with a little help from the very informative Mr. Alton Brown). The second is all my own creation and I will share with you a little later in the week, so stay tune! Both take a little prep time, but are easily made ahead of time.

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.

Strawberry Sauce:

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.

To assemble:

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!!

Balsamic-Brown Sugar Ice Cream

I'm back, did you miss me? It only took 14 days to get over a horrible cold that apparently came over from Europe. To celebrate I have decided to treat you to a delicious and uniquely flavored ice cream, balsamic and brown sugar.

I went to the Farmer's Market and happened upon a beautiful stand carrying white truffle oil and aged balsamic vinegar. I spoke to the sales person for a short time and was impressed with the flavor and quality of the products. The conversation led to a promise to experiment with the product and perhaps post a recipe and a link to purchase the product.

The aged balsamic was beautifully balanced, it reduced to a thick syrup perfect for sweet or savory preparations. Visit http://www.spenger.com/ , I used the Heirloom Balsamic Vinegar.

Brown Sugar Balsamic Ice Cream

adapted from Bon Appetit

Makes 1 quart

1 1/2 c. heavy cream

1 1/2 c. whole milk

1/2 c. brown sugar

1 vanilla bean

6 large egg yolks

1/2 c. Bistro Blends Heirloom Balsamic Vinegar

Combine milk, cream, brown sugar and split vanilla bean (scraped) in large sauce pan. Bring to slow simmer until sugar is dissolved.

Whisk yolks and remaining brown sugar until thick and creamy. Slowly add hot cream mixture into egg mixture, whisking until combined. Pour mixture back into sauce pan and heat for 3-4 minutes to 180 degrees. Do not boil!!!

Strain mixture into a small bowl place over a large bowl of ice. Whisk until cooled. Cover and chill over night.

Reduce 1/2 cup balsamic vinegar in sauce pan 7-9 minutes until thick and syrupy. Cool and cover.

Place custard mixture into ice cream maker and mix according to manufacturers instructions. Add balsamic the last 5-10 seconds to swirl.

Freeze 6-8 hours.

*Serve with handmade chocolate truffles, the chocolate is the perfect compliment to the balsamic vinegar.