Jamie Magazine
By Jamie Oliver
Avocado ice cream
20 mins plus freezing
Not Too Tricky
makes 1 litre
About the recipe
Avocado is a fruit, and it gives this silky treat a wonderful colour and gorgeous texture, thanks to its fat content. Feel free to add nuts, chocolate or spices.
Recipe From
Ingredients
2 vanilla pods
200g sugar
1 lemon
1 lime
4 ripe avocados
500ml whole milk
Method
- Halve the vanilla pods lengthways, scrape out the seeds, then add to a saucepan with the pods. Add the sugar, and the zest and juice from your lemon and lime.
- Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves.
- Take off the heat, pour into a bowl and leave to cool. Don’t put your finger in for a taste, though, as it could burn you.
- Once the syrup is cool, remove the vanilla pods.
- Peel, destone and scoop the avocado flesh into a liquidiser with the syrup and milk. Blitz to a smooth, light consistency – like a smoothie.
- If you’ve got an ice-cream maker, put your mixture into it and churn till smooth and frozen. If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth.
- You can eat it right away or transfer it to little containers, cover and pop in the freezer for later.
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