Christmas is coming, the goose is getting fat – but what about something more unusual to round off the festive meal? Avocado and Lime Ice Cream is luxuriously creamy and delicious, and the slightly tart flavour of the limes contrasts with the fruity sweetness of the Christmas pudding.
The avocado, usually considered to be a vegetable, is in reality, a fruit. It is very versatile and can be used in salads, soup, breads and desserts, It is also used in cosmetic face creams, creams for the treatment of dermatological problems, and in drugs for the treatment of cholesterol-related heart diseases.
Avocados have several health benefits. They are high in fat but research shows that most of it is the “good“ type, monounsaturated, which helps lower cholesterol. The fruit is highly nutritious, being rich in fibre and high in potassium, a mineral that helps reduce blood pressure. They are alsod a good source of vitamins B6, C and E.
How to Choose Ripe Avocados
Avocados do not start to ripen until they have been picked. As they ripen the green skin turns progressively darker until almost black and this is a good visual clue as to ripeness.
However, there are also some varieties that stay green when ripe so it’s best to test them by squeezing gently in the palm of your hand. Unripe fruit will feel like a stone. A ripe avocado will give slightly under pressure. If the fruit feels loose in its skin it’s probably over ripe and should be avoided.
How to Ripen Avocados
If you buy unripe avocados store them at room temperature. If you want to speed up the ripening process put them in a paper bag and add an apple. Apples release ethylene gas which speeds the ripening process. Don’t store avocados in the refrigerator because they will turn brown.
Avocado and Lime Ice Cream Recipe Serves 6-8
- 8 pasteurized egg yolks
- 600 ml heavy cream/whipping cream
- 225 gr granulated sugar
- 5 ripe avocados
- Fresh zest of 3 limes
- Juice of 2 limes
- 4 egg whites
Garnishes for Avocado and Lime Ice Cream
- Slices of lime
- Sprig of mint
- Shelled pistachios
- Tequila 1 teaspoon per serving
How to Make Avocado and Lime Ice Cream
- Beat egg yolks in a bowl.
- Heat the cream and sugar in a medium saucepan. Sir continuously until the sugar is completely dissolved. Just as cream rises to the top of the pan (at the point of boiling) remove pan from heat.
- The beaten yolks must be carefully added to the hot cream. To avoid curdling, hold the bowl approximately 12 inches above the saucepan and let the yolks dribble very slowly into the cream, stirring gently all the time. Set the custard aside to cool for approximately one hour.
- When the custard is cold, peel and mash avocados to a smooth paste. Do not prepare fruit in advance because it will become discoloured.
- Use an electric mixer to beat the paste into the custard.
- Add the lime juice and zest, blending well.
- Pour mixture into a shallow freezer container, cover and freeze until semi-frozen. Beat once or twice during the freezing process.
- If you don't have an ice cream machine: while still semi-frozen whisk the egg whites until stiff. Using a large spoon gently, but thoroughly, fold the whites into the ice cream. Cover and return to freezer until firm.
Using an Ice Cream Machine?
If you have an ice cream machine, follow steps 1-7 only. Pour the mixture into your basin and follow manufacturer's instructions. There is no need to add egg whites (Step 8), because air will be beaten in with the ice cream maker’s paddle.
Use the ice cream with four weeks.
HOL101
Frances Spiegel - Frances Spiegel, B.A. Hons. (Open)., Dip.Eur.Hum., read Art History/European Modern History at the Open University.
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