Difference between revisions of "Avocado Ice Cream"
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# Boil the [[Granulated sugar|Sugar]] and [[water]] until it forms a syrup, then add [[vanilla]]. | # Boil the [[Granulated sugar|Sugar]] and [[water]] until it forms a syrup, then add [[vanilla]]. | ||
# Mix syrup with [[milk]] and [[cream]] and put in freezer for 10 minutes until partially frozen. | # Mix syrup with [[milk]] and [[cream]] and put in freezer for 10 minutes until partially frozen. | ||
# Combine [[avocado]] pulp with [[egg]] white and beat well. | # Combine [[avocado]] pulp with [[egg]] white and beat well. | ||
| − | # Blend [[avocado]] pulp and slices with [[milk]] mixture and freeze hard | + | # Blend [[avocado]] pulp and slices with [[milk]] mixture and freeze hard==References== |
| − | + | <references/> | |
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[[Category:Ice cream Recipes]] | [[Category:Ice cream Recipes]] | ||
[[Category:Avocado Recipes]] | [[Category:Avocado Recipes]] | ||
Latest revision as of 13:12, 15 July 2012
Description
Purchased from the Van Meter Estate in Quinlan, Texas
I purchased this collection in 1992. Notation on card says 1932. It also indicates it cam from The New Calavo Hostess Book.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 1 cup sugar
- ½ cup water
- 1 tsp vanilla
- 1 quart milk
- 1 pint cream
- 2 cups ripe avocado pulp
- 1 egg, white only
- 1 cup finely sliced avocado
