Avocado Pistachio Ice Cream with Chocolate Sauce
|Avocado||1 1⁄2 Small|
|Whole milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Dark semisweet chocolate/Bittersweet chocolate||1 Cup (16 tbs)|
Cut up 6 oz of avocado meat, and puree in a blender with 1/2 TB lemon juice, 3/4 cup whole milk, 1/4 cup sugar, pinch of cardamom, 1/2 tsp vanilla. Remove from the blender and whisk in 1/2 cup heavy cream. Let refrigerate for 4-6 hours.
Put in an ice-cream maker and follow the manufacturer’s instructions (this literally took about 5 minutes to set up in my run-of-the-mill Krups). Fold in the pistachios. Set back in the freezer while you make up the chocolate sauce – it will only take a few minutes.
To make the bittersweet chocolate sauce, simply chop up 2 oz of bittersweet chocolate.
Place in a small but heavy saucepan and add 2 TB of heavy cream and 2 TB whole milk. Melt slowly over low heat and whisk to combine.
Pour over the avocado pistachio ice cream.