Components
- 1 ripe avocado
- 1/2 cup of fresh milk cream (tea)
- Broth made from half a lemon
- 1/4 cup of granulated sugar
Setup phase
- Remove the peel, halve the avocado, and scoop out the flesh. Chop the avocado into 2 cm pieces. Place the pieces on a baking tray and put them in the freezer—make sure the pieces are spread out to prevent clumping, which makes them easier to blend. Freeze for at least 3 hours before use, or overnight if preferred.
- To prepare ice cream, take the avocado out of the freezer and let it sit at room temperature for 5 minutes before blending – this makes it easier to blend and prevents damage to the processor. If it becomes too warm, place the cream in the freezer – the colder the ice cream, the better.
- Place the frozen avocado in the food processor and pulse until the pieces begin to break down. Then add the lemon juice, sugar, and heavy cream, and continue blending until the mixture becomes smooth and creamy, resembling ice cream. It might take some time initially, but the longer you blend, the creamier it becomes. If needed, pause and scrape down the sides with a spatula to ensure even blending. Serve immediately.
Note: The ice cream should be scooped only when ready to eat, as refreezing will make it hard and cause it to lose its creamy consistency.
Texto:T
Always keep avocado in the freezer. After freezing the avocado, move the pieces into an airtight bag and store them in the freezer for up to three months, saving space and ensuring you have a last-minute dessert ready.
