Recipe#8711

Title: Avocado Icecream

From: hahnak@soda.CSUA.Berkeley.EDU (Hahna Kang) 
 Newsgroups: rec.food.baking 
 Date: 5 Dec 1996 00:29:26 -0800 
 Message-ID: <586156$bf5@soda.CSUA.Berkeley.EDU> 

_This startling combination for a dessert ice cream comes from Thailand.
 Don't attempt it unless the avocado pears are bordering on the overripe;
 soft to the touch but undamaged._
 Ingredients
                 metric          u.s.
 milk            625 ml   or     2 1/2 cups
 sugar           225 g    or     1 cup plus 1 tbsp
 instant coffee  1 tsp           1 tsp
 vanilla extract 1/2 tsp         1/2 tsp
 avocado (very ripe, about four pears or:)
                 800 g           1 3/4 pounds
 makes about     900 ml          3 3/4 cups ice cream
 Combine the milk, sugar and coffee together in a saucepan and bring to
 just below boiling point.  Remove the pan from the heat and stir in the
 vanilla extract.  Leave on one side whilst you halve the avocados and
 remove their stones.  Then use a spoon to scoop out the flesh into a food
 processor or blender.  Blend until smooth then, with the machine still
 running, pour in the milk mixture via the funnel.  If the food processor
 is not large enough to take all the liquid, simply add as much as it will
 accommodate.  When the mixture seems smooth, strain it to remove any
 pieces of avocado or flakes of brown skin from around the stone.  Whisk in
 any remaining milk mixture.  This mixture will lose its luminous green and
 discoulour the longer it is left, so cover closely with buttered
 greaseproof paper, pushing it down directly on to the surface of the
 liquid and on to the sides of the jug to exclude as much air as possible. 
 Then refrigerate.  Once the mixture has cooled sufficiently, still freeze
 or churn in the ice-cream machine as soon as possible.  When it has the
 consistency of thickly whipped cream stop the machine and quickly scrape
 the mixture into plastic freezer boxes.  Level the surface and cover with
 waxed or greaseproof paper and a lid.  Finally, label, then freeze.  Serve
 within 1 hour.  If frozen, allow about 30 minutes in a fridge to soften
 sufficiently to serve. 
 Serve with Chocolate Fudge Sauce for a real surprise.