Avocado’s Number

Every now and again… creativity takes hold with a viciousness.  This is one of those times.  This is an idea that began… and kept going until the internet and the concept were exhausted.  The result: deliciousness.

The basic idea: Make a tasty avocado ice cream in a form that LOOKED like an avocado.  Here we go!

(Reader is all like “Whaaaaa…….?”)



The key elements.  As you can tell, Chez Venza has a predilection for red appliances.  As it turns out, one of the key elements to this concept, the silicon oval mold, only came in red.  Quelle chance!

Avocado Ice Cream may sound strange to most, but really the creaminess, the fattiness, and the subtle flavor really lend themselves to the frozen form.  Austin is the right kind of town to inspire this kind of avant garde flavor… after all, you can get Avocado margaritas here! The internet is semi-awash in avocado ice cream recipes, but we eventually settled on this ONE.  It seemed to have all the elements that made sense… and that site has really great photography!

Luckily, Avocado’s were on sale… as it turns out, we got two separate types.



Check out the two different types of pits.  We bought four instead of three because they were so small.









Lime juice and lime zest for flavor and, and, this is important, to keep the avocado from oxidizing and turning brown.






All the goodness in the blender.  This proved to be slightly in error.  It was too much creaminess.  We should have blended the avocado and cream before adding the sour cream.  No worries!  We got it pureed!



All the green goodness into the ice cream maker!

 

After freezing, into the molds.



A crude attempt to create the faux-pit indentions.  It seemed like a good idea to do this while the ice cream was still soft an malleable.  It was a start, but the ice cream was too sticky to make clean scoops.



After freezing overnight, we cleaned up the indentions, and popped the ice cream out of the molds.  This ice cream is VERY stiff coming out of the freezer.  It needs to sit a good 10-12 minutes to soften before you try to eat it.



You can tell the difference between the molds that were filled first, with the soft ice cream at the top of the machine… and the ones that were filled with the stiffer ice cream from the bottom.  No matter!  no one will ever see this part.  Except for all of you.  Oops. 



Then, they are coated with Smucker’s Chocolate Magic Shell which created a hardened chocolate shell that resembled the avocado skin very quickly upon contact with cold ice cream.  Luckily, it didn’t harden too fast, which allowed us to spread it out more evenly.  The rough texture makes it even more avocado-like!



The final product!  We added a Lindt Chocolate truffle in the middle, to resemble the pit.  The avocado ice cream was very nice on its own.  When we’d tasted the unfrozen mixture the night before, there were concerns that it was too sweet and slightly too limey (that zest is powerful stuff), but freezing it muted the sweetness.  Oddly enough, it also really heightened the avocado flavor.  The addition of the chocolate shell was done purely for aesthetic purposes, but it also resulted in a happy surprise… chocolate tastes awesome with avocado ice cream!