Want to find more information about Dinner's Done Personal Chef Service?
Call: 215-804-6438
Email: DinnersDonePA@comcast.net
Visit: www.DinnersDonePA.com
Sign up for my monthly e-newsletter: Click Here


Monday, July 2, 2012

You Made What?

Want an interesing and tasty dessert?  How about Avocado and Coconut Ice Cream?

I know is sounds weird.  And in some ways, it is a little weird.  But it's pretty darn yummy and is a great way to cool off on these oppressively hot days.

I saw Pati Jinich make it on her PBS show, Pati's Mexican Table.  (I posted a picture of a great flank steak sandwich from the same episode on Facebook a while back.)  It looked like something to try.

There's not much to it and that's what makes it so good.  The flavors of all the ingredients come through.  Keep in mind that it's not a very sweet dessert (I probably would have increased the amount of sugar slightly--as well as increase the amount of lime juice).  The consistency is really wonderful--extremely smooth and creamy. 

So give it a try!  Even if you aren't an avocado fan, you'll like it!

Avocado & Coconut Ice Cream (Helado de Aguacate y Coco) from Pati's Mexican Table
Serves 6

3 large ripe Hass avocados, about 2 lbs, halved, pitted, pulp scooped out (about 3 cups)
2 Tbsp fresh squeezed lime juice (or more to taste)
1 1/2 cups coconut milk
3/4 cups sugar (or more to taste)
  1. Cut the avocados in half, remove the pit and scoop out the pulp.  Cut the pulp into chunks and place in a blender or food processor.  Add coconut milk, sugar and lime juice.  Puree until smooth.
  2. Chill mixture in refrigerator for at least an hour.
  3. Process the puree in an ice cream maker, according to the manufacturer's instructions.  When finished, place in the freezer for a couple of hours to firm up.  If you don't have an ice cream maker, you can serve it as a cold mousse or just freeze it as is and serve it as ice cream, but it will be a little less creamy and smooth.
  4. Garnish with lightly toasted shredded coconut, almonds, pine nuts or pistachios.

No comments:

Post a Comment