Who doesn’t like ice cream, but what flavour to choose?
I may seem kind of boring but I like vanilla, but a good quality vanilla with real vanilla bean. To me, that puts things like chocolate chip cookie dough or moose tracks to shame.I may have mentioned that here at the Compliments Culinary Centre at George Brown College, we like to include students in our projects. It is good for us and great for them because they get the experience that they need. Irene Ngo, a first year student and I, were excited with the ice cream blog on the way. We have an electric ice cream maker here at the centre and I was lucky enough to find an old hand crank maker at a re-use-it store a couple of years ago. We planned to put both to use for our recipes. I had not made my final decision on a recipe and Irene was fully set and ready to go, so we went ahead with her recipe and we hope that you like it. It is a little different - it is Avocado and Olive Oil Ice Cream!
Avocado Olive Oil Ice Cream
Makes: 1L
Prep time: 20 minutes
Total time: 1 hour
2 medium avocados
¼ cup (62.5 mL) Compliments Extra Virgin Olive Oil
1 cup (250 mL) 35% cream
1 ½ cup (375 mL) 2% milk
4 egg yolks
- In a stainless steel bowl over a pot of lightly simmering water, beat the eggs until they start to thicken. Slowly pour in the cream and milk and bring the mixture up to 170°F. Remove from heat and set aside to cool.
- Remove the avocado from the shell and blend in a food processor until smooth.
- Slowly add the egg mixture until blended.
- Place in the pre-frozen canister part of your ice cream maker and turn it on. It takes about 25 minutes to properly chill.
- Remove ice cream to a freezer-suitable container and put into the freezer.
Nutritional Analysis per Serving:
Energy: 320 cal
Protein: 6g
Fat: 30g
Saturated Fat: 11g
Cholesterol: 150mg
Carbohydrates: 10g
Fiber: 4g
Sodium: 55mg
Potassium:475mg
While our intention was to make ice cream, it wasn’t necessarily to be served as an ice cream. I felt that it would be great on a nice grilled fillet of sea bass with a twist of lemon. I’ll try it out and let you know! Irene wanted a true ice cream so she added a little icing sugar to tone down the richness and it tasted good.
I promise a more traditional ice cream recipe in the next blog.
Regards,
Chef Ian
