We like to make Ice Cream. It’s delicious, easy and everyone loves it. In our various adventures in finding fun recipes we have made more then a few ones with alcohol in them. This recipe was the result of a late night Googling of flavors that we find go well together: tequila, lime and avocado. One great thing about this recipe is that there is no milk in it, so those who cannot have dairy are still able to enjoy it.
And it has booze. It can be done without, but the taste is just not the same.
Ingredients
- 4 avocados
- 1 cup of water
- 2 cups of white sugar
- 3/4 cups lime juice(squeezed or bottled)
- 3/4 cups tequila(silver or gold)
- zest of 1-2 limes(optional)
Prep
This one is simple. Cut and scoop the avocados into a blender. This video shows all you need to know at the beginning. You won’t need to do anything more then the basic scooping from the beginning of the video, the blender makes it all the same. I don’t hold the avocado when removing the seed, just rest it on the cutting board.
Add all the other ingredients to the blender as well, order does not matter here.
Now just blend the ingredients as much as you can. Then go a bit longer. You cannot hurt this one. I find that my blender often starts sucking air when I do this, and that’s a good sign it’s thick enough, you want it thick.
Pour this into your ice cream maker and run it according to the manufacturers instructions. I find I have to run it a bit long to get a good chill as the alcohol makes it harder to freeze.
Once it’s churned, place it in a sealed plastic container and freeze overnight.
Then: enjoy! The flavor is not what you expect, and it’s great. Creamy and smooth, with a nice hit of tequila right at the end.
Notes
One nice thing with this recipe is the lime juice, it helps keep the avocado from oxidizing and going brown, even after a week in the freezer. This stuff won’t survive that long anyway, with everyone taking a scoop here and there.
If you want the tequila taste with less alcohol, one option mentioned online is to dissolve the sugar in the water on the stove and then add the tequila in order to let the alcohol boil off and leave the flavor. I’ve not tried this, but it might work for you.
If you don’t have a churn, I think you might be able to get away with just freezing the blended mix, it’s thick and aired up enough already, and should come out well. I have not tried this.
And if you really have to get a non-alcoholic version, just remove the tequila and add a bit more lime juice.
My recipe is adapted from these two sources:
http://www.thekitchn.com/recipe-review-rick-bayless-dai-93548
http://www.eatingwell.com/recipes/avocado_ice_cream.html
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