|you've got to be crazy if you think that doesn't look delicious!|
The other day I was inspired, yet again, by my avocado ice cream dream. Honey and I were on our way home from running errands (we're such grownups now,) and we drove past a Stewart's. Apparently they don't have Stewart's in Connecticut because Honey had no idea what it was. No clue that the delicious root beer was served on draft over vanilla ice cream alongside all-American classics like burgers and fries and hotdogs and gyros! And that you can have it all served on a tray that attaches to your car door! And that back in the day it may or may not have been served by girls on skates! We didn't stop because I insist on only partaking in a place like that in the summertime, but the simple thought of a warm day's tasty treats left me craving a float! But checking off all the tasks on our honey-do list left me lazy, so much so that I didn't want to take a stroll to my favorite place, Safeway, for vanilla ice cream and root beer. So I was stuck with a craving all weekend long... until Honey gave me the idea of using what I had in the house: avocado ice cream and ginger beer. The crisp, spicy fizz from the ginger beer paired perfectly with the cool, fresh flavor of the avocado ice cream. Mmm a pair made in paradise! Trust me, if you have an ice cream maker, get it out, buy some avocados, freeze dessert, and pour some crisp, cold ginger beer over it in a frosty glass! Enjoy and keep preparing yourself for the warmer weather... this snow will be gone before we know it!
|ready for a twister of goodness|
|maybe the wicked witch had such great, green skin |
from all the avocados she ate!
Alton Brown's avocado ice cream (adapted courtesy Alton Brown, 2005 via foodnetwork.com)
12 oz avocado meat, approx 3 medium to large avocados
1 tbsp freshly squeezed lemon juice
1 1/2 c whole milk
1/2 c sugar
1 c heavy cream
1. Put the avocado meat (peeled and pitted, of course) into a blender or food processor with lemon juice, milk and sugar; puree. Transfer to a mixing bowl and whisk in heavy cream. Chill in the fridge 4-6 hours or until it reaches 40 degrees or chillier.
2. Move mixture to your ice cream maker and mix according to directions, but take into consideration the mix may ice-cream-up quicker than other ice creams. Serve immediately if you like a soft ice cream, freeze for firmer ice cream and longevity.
3. To enjoy a super tasty float, pour spicy ginger beer (like Cock 'n Bull brand) over scoops of avocado ice cream in a tall, chilled glass with a straw and a spoon! Enjoy like it's summertime, whether or not it actually is!