Monday, May 16, 2005

pistachio-studded avacado ice cream

4 ripe avocados, peeled, pitted, chopped
(about 2 cups)
1 cup whipping cream
¾ cup sugar
¼ cup fresh-squeezed lime juice
¼ cup crushed, unsalted pistachios

In a blender, puree first 4 ingredients until smooth. Transfer into the bowl of an ice cream maker, add crushed pistachios and follow manufacturer’s directions for freezing. Serve within a few days of making for best freshness.

For a smashing flavour combination, try pairing scoops of avocado with chocolate ice cream.

Avocado Appeal: Peeling avocadoes need not be a messy mash. First, slice the avocado in half through the stem end. With a sharp chef’s knife (and it must be sharp), whack the blade into the pit and give it a quarter twist. Then, slide a soup spoon under the skin of each half to easily remove the flesh.

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