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Prep Time: 15 minutes
Chill Time: 8 hours
Yield: 1 quart ice cream
12 ounces avocado meat, approximately 3 small to medium
1 1/2 cups whole milk
1/2 cup agave**
1 cup heavy cream
zest and juice of 1 lime
1 – 2 jalapeno peppers (depending on how high you want it to kick), seeded, finely chopped,
- Peel and pit the avocados. Add the avocados, lime, peppers, milk, and agave to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.
- Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
- Process the mixture in an ice cream maker according to manufacturer’s directions.
- However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
Agave nectar has one of the lowest glycemic index of any sweetner. Processed sugar has a G.I. (glycemic index) of 100, agave has a G. I. of 11. The lower the G.I. the healthier. A high G.I. causes a sugar “spike” and “crash”. If you are diabetic that can be dangerous. If you are not a diabetic it can tax your kidneys, contribute to mood swings and fatigue you.
Agave nectar can be bought at any good health store, Trader Joes or Whole Foods Market.
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