HOW TO MAKE AVOCADO ICE CREAM?

To have a final rich and creamy yogurt, we can remove some of the fat by using coconut milk and greek yogurt. The coconut milk, yogurt and avocado combine to create a delicious and super creamy texture. It’s not particularly sweet but you’ll enjoy the final result.


Ingredients

  • 2 cups of AvoGrand avocado pulp.
  • 1 can of light coconut milk.
  • ¾ cup granulated sugar.
  • 4 egg yolks,
  • 1 cup of greek yogurt.
  • 1 spoonful of finely grated lemon zest.
  • 1 spoonful of finely grated lime zest.
  • 1 spoonful of fresh lemon juice.
  • 3 spoonfuls of fresh lime juice.
Preparation

  • Place the coconut milk in a large pan over medium heat on the stove. Heat just until it starts simmering and keep stir frequently.
  • In a small bowl, place the sugar and the 4 egg yolks, whisk them to combine.
  • Measure ½ cup of the hot coconut milk & add about ¼ cup of the hot milk into the egg yolks and whisk them. Add it spoonful by spoonful and keep whisking after each addition until the entire ½ cup is whisked with the egg yolks. (This is done to prevent the eggs from curdling) .
  • Pour the egg mixture into the pan with the milk mixture and cook stirring constantly with a wooden spoon until the cream thickens slightly enough to coat the back of the spoon (it takes about 4 minutes). After that immediately pour the mixture through a fine mesh strainer into a bowl. Stir in the yogurt and zests and let the cream cool itself.
  • In a blender pour the 2 cups of AvoGrand avocado pulp with the lemon and lime juices & about 1 cup of the cooled cream until it looks smooth. Pour the rest of the avocado mixture into the cream. The mixture should be thick, creamy, and of a pale green. Freeze the cream in an ice cream maker according to the manufacturer’s instructions & transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.
  • Try your newly made yogurt.