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California Avocado Ice Cream with Hazelnut Shards

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Description Edit

Ingredients Edit

Directions Edit

  1. Beat yolks and Sugar until ribbons form; reserve.
  2. Heat milk to boiling, stirring frequently.
  3. Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk..
  4. Heat mixture over low heat to 185 degrees F, stirring constantly.
  5. Remove from heat; continue to stir a few minutes; stir in cream.
  6. Thoroughly chill mixture.
  7. Meanwhile, pit and peel avocados.
  8. Puree in a food processor with lime and lemon juices.
  9. Whisk avocado puree into chilled custard.
  10. Freeze in an ice cream freezer following manufacturer's instructions.
  11. Store in an airtight container in the freezer.
  12. Garnish each serving with hazelnut Shards
  13. Hazelnut Shards Preparation:
  14. Mix Sugar and water in a heavy saucepan.
  15. Over medium-low heat, cook Sugar and water without stirring until water evaporates and Sugar turns golden brown, about 10 minutes.
  16. Working quickly, stir in finely chopped nuts.
  17. Immediately very thinly spread mixture on a buttered sheet pan
  18. Cool. Break into shards.

See also Edit

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