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We always have avocados at home; it’s an important part of our Latino heritage. In order to have them ready to eat, we make sure to buy them ahead of time and store them in the fridge until they’re ready to eat. Avocados are evergreen, so you can find them every season of the year. They’re always fresh and delicious in so many recipes, plus they contribute good fats and zero cholesterol. If you want to find more recipes using avocados, join the “Vida Aguacate Club”. Also Avocados From Mexico is giving entrants the chance to win a $125 a gift card or a selfie stick!
Since I was a little girl at home, my brothers and I learned that the proper way to cut an avocado was to cut it from top to bottom (cutting around but not through the pit), and then twist the halves until they separate, afterwards removing the pit and scooping the pulp out.
AVOCADO ICE CREAM
RENDERS 1 1/3 PINT
- 2 Avocados From Mexico, about 1 pound (before halved, seeded, and peeled)
- 1 cup condensed milk
- 1 lime’s juice and its zest
- 1 cup heavy cream
You will need an electric mixer, plastic wrap, a loaf pan, a medium-size bowl, and a large bowl.
- The heavy cream and large bowl have to be very cold.
- If you want to find out more about the avocado’s nutritional information, check out this link HERE.
- Place the large bowl in the freezer for at least one hour before preparing the ice cream. Freezing the bowl helps create more volume when whipping the cream.
- Place the scooped out avocados in the medium size bowl, slightly mash with the back of a spoon. Add the condensed milk, lime juice, and lime zest, and stir.
- Mix these ingredients using the electric mixer on a low speed for about 2 minutes or until the mixture looks homogenous. Set aside.
- Now, wash your mixer beaters and thoroughly dry them with a kitchen towel. Remove large bowl from the freezer, and pour in the heavy cream. Slowly start whipping the cream to avoid any splatters, then increase the speed until the cream is fluffy and it has formed some peaks. Do not over beat it or you will have butter instead of whipping cream. This process takes about 4 minutes.
- Gradually add small amounts of the avocado mixture using a spatula, gently folding into the whipped cream. Keep adding the avocado mix until all the mix has been incorporated.
- Place this mixture into the already prepared loaf pan, smooth the surface, and cover with the plastic wrap. Freeze for at least 4 hours. To serve, thaw the ice cream for at least 5 minutes just to soften it and then scoop the ice cream into small serving bowls. Enjoy!
I love to use Avocados From Mexico, as they reflect that positive, fun, and vibrant feeling that avocado lovers enjoy. Their detail in the process of growing, packing and distribution of their product reflects their purpose to preserve their heritage, so we can fully enjoy this fruit we love so much. If you want to know more about buying, storing, cutting, or how to cook with avocados, follow this link HERE
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