Avocado Ice Cream

So this term we've been making International dishes and it's been quite the learning experience but today I had the most Wonderful Avocado ice cream with mint sauce and vanilla wafer.  You MUST go out and buy an ice cream maker just so you could experience such delectable deliciousness.  Enjoy...

Avocado Ice Cream

3 medium ripe avocados
3/4 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
1 Tablespoon freshly squeezed lime juice
Pinch of salt

Slice avocados in half, remove pits, scoop out flesh into a blender or food
processor.
Add sugar, sour cream, heavy cream, lime juice, and salt. Blend until
smooth.

Pour into an ice cream maker immediately* (to prevent browning) and freeze
according to the manufacturer's instructions. Place plastic or parchment
over ice cream (to prevent ice crystals) and freeze until firm, at least 4
hours.

*if you don't want to make the ice cream immediately, freeze the ice cream
base. When ready to use, thaw in the refrigerator and then follow
directions for churning.


Sweet Mint-Jalapeno Sauce

1 1/2 cups honey
Juice from 2 fresh limes
1/4 teaspoon cinnamon
Finely chopped jalapeno (seeds removed)
3 Tablespoons finely chopped mint leaves

Whisk honey and lime juice together until honey is no longer thick.

Add remaining ingredients a little at a time until the taste ratio is the
way you want it.

Drizzle over Avocado Ice Cream.


Vanilla Wafers

8 Tablespoons unsalted butter, softened (112g)
1/4 teaspoon salt
1 cup sugar (210g)
1 vanilla bean, seeds only
1 large egg white
1 1/2 teaspoon vanilla extract
1 Tablespoon milk
1 1/3 cup AP flour (160g)
3/4 teaspoon baking powder

1. With an electric mixer, cream butter, salt, sugar and vanilla seeds
until light.
2. Beat in egg white until well incorporated, scraping sides and bottom of
mixing bowl to insure that all white has been incorporated.
3. Beat in extract and milk until well incorporated.
4. Whisk together flour and baking powder and add to butter mixture. Mix
just to incorporate, scraping down sides and bottom of mixing bowl to insure
that all flour has been incorporated.
5. Fit a piping bag with a large, plain pastry tip. Fill bag with about
1/3 of the batter. Holding the filled bag perpendicular to parchment-lined
baking sheet, pipe batter into nickel-sized mounds, about 1 inch apart. To
make neat, well-shaped cookies, as you finish piping each round, sweep the
pastry tip horizontally off to the side with a slight curving motion. (The
batter was too thick for me to do this way. I just made small rounds and
placed them on the parchment paper about 2 inches apart. They'll spread out

6. Bake at 350ºF for about 15-20 minutes, until cookies are lightly browned,
rotating trays every 5 minutes or so for even coloring. Cool completely
before storing. Cookies will keep in an airtight container for at least a
week.

that's my Blip for my Bff's today...  Enjoy.