Avocado Ice Cream
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Egg||1 , separated|
|Avocado||1 Large, peeled and pitted|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
Sprinkle gelatin over water in small dish and let stand until softened.
Meanwhile, combine cream, 1 tablespoon sugar and salt in small saucepan and cook over low heat just until bubbles form at rim.
Beat egg yolk and stir into gelatin.
Blend gelatin mixture into cream and let cool completely.
Puree avocado in processor or blender.
Add to cream mixture with yogurt and lime juice, blending well.
Beat egg white in large bowl until soft peaks form.
Gradually add 2 tablespoons sugar and continue beating until stiff.
Fold avocado mixture into egg white.
Turn into shallow pan or ice cube tray, cover with foil and freeze until firm (for lighter texture, beat mixture in processor or electric mixer several times during freezing process).