This was the result of a perfect storm of happenings/realizations:
- Avocados are in season. Which means that, when faced with a huge bin of organic avocados at Earth Fare selling for $1 each, I am forced to buy at least four. Maybe a half-dozen.
- My children don’t eat avocados. Leaving me and Tim to consume 6 ripe avocados. That’s a lot of guac.
- It’s warming up. Time to dust off the ice cream maker, and bring out David Lebowitz’s book again.
- After watching an episode of last season’s Top Chef, and hearing all the judges bark horrified, eye-rolling comments about a certain contestant’s avocado sorbet, saying it tasted like “cold guacamole,” I couldn’t help but wonder if they were right.
Who wouldn’t want to try avocado ice cream? Ok — well, you really should try it. It is surprising and subtle — not at all like cold guacamole. It’s admittedly an odd thing, sweet avocado. But while the avocado flavor doesn’t disappear completely, it primarily lends a freshness to the ice cream, and an incomparable texture.
As a bonus, it’s an absolute breeze to make: avocados, sour cream, heavy cream, sugar, lime juice. Whirl it all in a blender or food processor, and put it right away in your ice cream maker. It took less than 10 minutes of prep, and 20 minutes in the maker.
The above-pictured variation was suggested in the ice cream book: basically, an avocado milkshake, a common south-of-the-border treat. A couple scoops of the ice cream, with milk, a little extra sugar, a little extra lime juice, and ice. The optional addition is a shot of espresso (which I forewent, being without an espresso maker). It was a true afternoon pick-me-up, in a serving small enough so that I didn’t feel sick the rest of the day.
We’re off to another American city tomorrow: this time, Indianapolis. Not sure how much time we’ll have for adventure in restaurant-hopping, but we’ll try our darnedest, and have a full report next week.