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Share your recipes June 2017

Food Ventures

Avocado-Almond Ice Cream

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(Courtesy of Mouthful of Stars, Andrews McMeel Publishing).

Makes 1 quart.

 

3 ripe avocados (about 12 ounces), halved, pitted, and peeled

2 teaspoons freshly squeezed lemon juice or orange juice

1 & ½ cups whole milk

½ cup sugar

1 cup heavy cream

2 teaspoons almond extract (optional)

 

Purée the avocados, lemon juice, milk, sugar, and cream in a blender or food processor until smooth. Stir in the almond extract, if using. Chill, covered, for 1 hour. Process in an ice-cream maker according to the manufacturer’s instructions. This is best served soft; if freezing for later, let soften before serving. The ice cream will keep stored in an airtight container in the freezer for 1 week.

 


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