Sunday, June 7, 2009

For the Record:

Avocado Ice cream tastes exactly how you think Avocado Ice Cream is going to taste.

I saw this recipe for Guacamole Ice Cream over at Elle's New England Kitchen. She used Alton Brown's avocado ice cream base and added bunches of lovely stuff to it. As soon as I saw it I knew I'd be making it myself, but when the time came I just couldn't bring myself to add all the extras. I wanted to taste the ice cream in its pure, natural state. It took just a couple of minutes to buzz together the ingredients and then into the fridge it went to sit. When it came time to churn, the liquid was a gorgeous avocado green (imagine that!) and very creamy. And it tasted like avocado. I ran it through my little dream machine, I guess expecting some kind of magic to happen in its little drum. I tasted it when it was done. And it tasted like avocado.

Occasionally you will run across the perfect bite of food. You put it in your mouth and something magical happens. You feel all warm and fuzzy and loved and safe and satisfied and happy and inspired. When you put Avocado Ice Cream in your mouth something strange happens. Your tongue completely freaks out and has no idea what signals to send to your brain. You get little fits and starts of signals that peter out because your taste buds aren't quite sure what the hell just happened.

So, if you're feeling daring/curious, here is the recipe. . . .

Avocado Ice Cream
by Alton Brown

12 oz. avocado meat (I used 4)
1 tablespoon lemon juice (If I were making this again I'd go for 2 tablespoons)
1 1/2 cups milk
1/2 cup sugar
1 cup cream

Peel and pit the avocados.
Put the avocados, lemon juice, milk, and sugar in to blender and puree.
Pour into a medium bowl and whisk in the cream.
Cover and chill for 4-6 hours.
Churn according to your machines instructions.
Serve immediately for soft serve, or freeze at least 3 hours for firmer texture.

And when you've got your ice cream all done, here is the ice cream eating procedure:

1. Open the container and grab some spoons.
2. Look over the expanse of ice cream searching for the precise spot that you can stick your spoon in without some scary looking monster reaching up to pull you into the container.
3. Quickly scoop some up and withdraw your hand. (In case of the monster.)
4. Scrutinize your spoon. Tilt your head to the side. Scrutinize some more.
5. Cautiously put the spoon in your mouth. Make involuntary face.
6. Relax a bit. Realize that nothing just exploded in your mouth. Taste the ice cream.
7. Roll the ice cream around your mouth, looking for the spot on your tongue which will recognize the flavor.
8. Fail at finding the spot.
9. Say: I think this needs . . . . . more sugar. Your partner then says: I think this might need. . . . more lemon.
10. Carefully reach back over the container and snag another scoop before the monster can drag you in.
11. Put the spoon in your mouth and again try to find the taste bud that will know what-the-heck signal to send to your brain.
12. Fail again.
13. Say: This could use. . . . some vanilla? Your partner then says: Maybe it could use . . . . some cinnamon?
14. Scoop up more ice cream . . . . . . .

You know, for an ice cream we didn't particularly care for? We ate quite a lot of it! Sometimes it takes a lot of testing before you can make up your mind. I'm glad I made it because I've wondered for several years now what avocado ice cream tastes like. Now I don't have to wonder anymore.

I gave some to the kid testers and the first thing Reese said upon tasting it was, 'I think this needs some shwoop!' (which is Reese-speak for whipped cream. You know, in a can?)

I told you there was a monster at the end of this post!

Ok, maybe I didn't. Sorry. My bad.

1 comment:

Carol said...

That was nice of you to go to all the trouble to make this, now I don't have to wonder. Reese does not look happy!