1 cup sugar
1 cup water
1 pinch salt
1 vanilla bean, split
4 ripe Hass avocados
1/2 cup lime juice
1) Bring sugar, water and salt to a boil in a saucepan; cook 1 minute, or until sugar dissolves. Remove from heat, and scrape seeds from vanilla bean into syrup (don't worry if they stick together), then add vanilla bean to syrup. Cool; remove vanilla bean from syrup, and reserve for another use.
2) Blend avocados 3 minutes in blender or food processor until very smooth. Add half of lime juice and blend until combined. Add remaining lime juice and then vanilla syrup; blend until smooth.
3) Chill, then churn in ice cream maker according to manufacturer's instructions. Transfer to 1-quart sized container and freeze at least 8 hours.
Review: I was too cheap/lazy to use real vanilla beans and substituted a 1/2 tsp of vanilla extract. It worked well. I did have difficulties in blending the avocados, which is no easy feat in a blender. Stick with using a food processor and it'll be much easier. As you can see from the picture, it doesn't look very appealing in color or texture. However, it is quite delightful. It has the creaminess of avocados, cut with a hint of sweet. I can't even taste the lime, which is likely just there to prevent the whole thing from turning brown. Unfortunately, I made this two days before my tonsillectomy and was told the day of surgery to avoid citrus juices. As I type this on 1/23/2014, I still haven't been cleared to eat this. I'm glad I sampled it while it was in the ice cream machine and can't wait to this weekend when I'll be in the clear to eat as much as I want!!
1 cup water
1 pinch salt
1 vanilla bean, split
4 ripe Hass avocados
1/2 cup lime juice
1) Bring sugar, water and salt to a boil in a saucepan; cook 1 minute, or until sugar dissolves. Remove from heat, and scrape seeds from vanilla bean into syrup (don't worry if they stick together), then add vanilla bean to syrup. Cool; remove vanilla bean from syrup, and reserve for another use.
2) Blend avocados 3 minutes in blender or food processor until very smooth. Add half of lime juice and blend until combined. Add remaining lime juice and then vanilla syrup; blend until smooth.
3) Chill, then churn in ice cream maker according to manufacturer's instructions. Transfer to 1-quart sized container and freeze at least 8 hours.
Review: I was too cheap/lazy to use real vanilla beans and substituted a 1/2 tsp of vanilla extract. It worked well. I did have difficulties in blending the avocados, which is no easy feat in a blender. Stick with using a food processor and it'll be much easier. As you can see from the picture, it doesn't look very appealing in color or texture. However, it is quite delightful. It has the creaminess of avocados, cut with a hint of sweet. I can't even taste the lime, which is likely just there to prevent the whole thing from turning brown. Unfortunately, I made this two days before my tonsillectomy and was told the day of surgery to avoid citrus juices. As I type this on 1/23/2014, I still haven't been cleared to eat this. I'm glad I sampled it while it was in the ice cream machine and can't wait to this weekend when I'll be in the clear to eat as much as I want!!
Adapted from:
http://www.vegetariantimes.com/recipe/avocado-sorbet/
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