Nieve de Aguacate
Avocados are common fare on every Mexican table, either as a side dish or as an ingredient. In fact, many Mexican dishes would be incomplete without the beloved avocado.
- 2 Avocados, about 500g (before halved, seeded, and peeled)
- 1 cup condensed milk
- 1 lime’s juice and its zest
- 1 cup heavy cream
- First, line a rectangular loaf pan with plastic wrap and set aside. Place a large glass bowl in the freezer for at least one hour before preparing the ice cream. (Freezing the bowl helps create more volume when whipping the cream)
- Place the scooped out avocados in the medium size bowl, slightly mash with the back of a spoon. Add the condensed milk, lime juice, and lime zest, and stir.
- Mix these ingredients using the electric mixer on a low speed for about 2 minutes or until the mixture looks homogenous. Set aside.
- Now, wash your mixer beaters and thoroughly dry them with a kitchen towel. Remove large bowl from the freezer, and pour in the heavy cream. Slowly start whipping the cream to avoid any splatters, then increase the speed until the cream is fluffy and it has formed some peaks. Do not over beat it or you will have butter instead of whipping cream. This process takes about 4 minutes.
- Gradually add small amounts of the avocado mixture using a spatula, gently folding into the whipped cream. Keep adding the avocado mix until all the mix has been incorporated.
- Place this mixture into the already prepared loaf pan, smooth the surface, and cover with the plastic wrap. Freeze your avocado ice cream mixture for at least 4 hours. To serve, thaw the ice cream for at least 5 minutes just to soften it and then scoop the ice cream into small serving bowls. Enjoy!
So, there is a significant chance that the avocado you are buying to make your delicious guacamole or this sweet Avocado Ice Cream, was harvested in the State of Michoacan. I think the people from Michoacan were the ones that came out with the idea of making avocado ice cream. From Michoacan to the world!