by Jacqueline Madison
Some of my friends came over for a homemade roll-it yourself sushi dinner. We had the sushi grade salmon and tuna from Victoria Market accompanied by the perfectly cut mandolin strips of cucumber and carrots. I was very busy prepping everything that once I was finished I wanted to play around some more. Since, dinner prep was done I could move on to dessert, but what to make? Japanese restaurants usually provide that tiny bit of sorbet after a filling meal to clean the palate, so I thought maybe my avocado ice cream will do the trick with our homemade sushi? I decided to dust off my hand cranked ice cream machine (that I scored at the op shop for 5 dollars!) and try to use what leftovers I had, added with some pantry necessities. Viola, avocado ice cream! It’s a super simple recipe, but it has a nice delicate flavor. I packed up my kitchen, popped in a movie and started hand churning the ice cream… a very fun day in the kitchen.
Thickening cream 300 ml
Whole Milk 1 1/2 cups
Sugar 1/2 cup
Lemon Juice, about a quarter of a lemon
Avocados, about 3 large
1. Add everything in a blender and puree until smooth and creamy.
2. Strain through a sieve into a freezable container.
3. Let freeze for at least 25 minutes. For my home churning ice cream maker I wanted to make sure my puree was cold. Otherwise, I would be cranking the thing all day!
4. Run through an ice cream machine or self churning ice cream machine as i did! If you don’t have an ice cream machine on hand, not to worry. Keep the ice cream in the freezer and make sure to stir about every 25 minutes or so.