I am slightly avocado obsessed. When the shops aren’t charging $4 each, I am in avo heaven. Many have doubted my surefire hangover cure of avocado on toast seasoned with salt and pepper but I assure you all that it works a treat. AND you don’t get that seedy feeling that comes with inhaling bacon, eggs and sausages. Its the illusion of naughtiness and its fab!
Dad and I went to Flemington markets last weekend to suss out whether it was worth us buying fruit and veg in bulk at cheap prices (and halving out loot when we returned home) or just buy small quantities from a regular fruit and veg shop. I took along Wheelie “the affectionate name given to my nanna trolley. FYI – The BEST $25 ever spent!!) and not only did we fill Wheelie, we then had to carry so many bags that the circulation was but off from our fingers so all in all it was a successful day (when the blood pumped back in to our hands) and we will def frequent the markets. You do need to get there early to miss the crowds and get the freshest stuff though.
Anyway, the point to the story is that we bought about 2kgs of avocado. The plan was to make avocado ice cream, avocado smoothie (inspired by a trip to Din Tai Fung in World Square) and a chocolate and avocado cake that I saw NQN make. I called it….my Avocado Extravaganza!!! So far, I have made the avocado ice cream and its delicious! Stud was a little hesitant at first, “interesting” was the first words uttered after a small spoonful. While I was making dinner last night, I asked him to clean the ice cream machine and after about 20 licks of the bowl, he has decided its “really nice!” so a win from both of us.
This recipe was adapted from the Food Network
12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lime juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream
Scoop avocado flesh (only green flesh, remove any brown bits as it will alter the colour of the ice cream) into a bowl and add the milk, sugar and lime juice and use a stick blender to blend to a fine puree (resembles cream).
Stir through the cream.
Place the bowl in the fridge and let it rest for at least 4 hours (I left mine overnight as I was waiting for the ice cream maker to freeze).
Churn in an ice cream maker for about 10 – 20 minutes or according to the instructions on your machine
and voila! Avocado ice cream seen below topped with ice magic!