Some people have asked me what is the biggest difference between living in Indiana and living in Sydney.
The differences are many, but there’s only one that really stands out and truly makes me feel backwards and upside down.
The seasons are opposite.
Right now, it’s July. In Indiana, my family is enjoying warm temps, barbecues, and ice cream.
In Sydney, we’re freezing and immersing ourselves in warm soups and sticking our hands near the fires in our fireplaces to warm them.
And don’t even get me started about Christmas.
I experience the weirdest sensation each Christmas in Sydney.
Shopping at the mall wearing shorts, a light top, and sandals, the weather excruciatingly hot.
And yet, in, like some bizarre, twisted universe, there are Christmas decorations strung all over, Jingle Bells is tinkling out of the speakers.
Children are lined up, the girls in their summer dresses, waiting to sit on Santa’s lap.
It is not right. Christmastime should be cold and snowy, not hot and sweaty.
As it is actually winter in Sydney right now, one of the last things I should be doing is making ice cream.
But in my mind, July means summer. So I’m making ice cream.
Avocado ice cream, to be exact.
I’ve been brave enough to try chocolate mousse made with avocado, which was good, but it wasn’t as good as real chocolate mousse.
And when I saw this recipe for avocado ice cream in this month’s issue of delicious. magazine, I felt even braver and decided to go ahead and make it.
It’s not that I’m scared of avocados.
In fact, I love avos (Aussies and their silly word-shortening slang!).
But I generally don’t associate avocados with sweet dishes.
This recipe is the easiest, and you don’t even need to make any sort of custard base.
There are only 5 ingredients and there’s no cooking involved whatsoever.
And if you don’t have an ice cream maker, it’s not a problem.
The original recipe suggests enjoying this ice cream with some hot chocolate cookies, and provided the recipe for those as well.
But I just decided to go with the avocado ice cream alone, and served it with some grated Lindt white chocolate.
The main thing I got asked about with this ice cream was, “Does it taste like avocado?”.
Well, yes, it does.
If you don’t like avocado, you probably won’t like this ice cream, but I would encourage you to try it.
It tastes like a sweet and creamy cold avocado, if you can imagine it.
It’s light and refreshing, perfect for a summer dessert.
Not so perfect in the winter, when you’re already freezing, FYI. But still delicious!
Avocado Ice Cream
- Flesh of 4 avocados
- Juice of 2 limes
- 200 g caster sugar
- 300 ml thickened cream
- 1 teaspoon pure vanilla extract
- Process avocado and lime juice in a food processor into a perfectly smooth puree.
- Beat the sugar and cream with an electric mixer to combine. Add avocado puree and vanilla, then whisk until combined, or just until sugar is dissolved. Do not overmix, though, or you’ll ruin the mixture.
- Churn mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 4 hours or until firm.
- Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at the edges. Remove and beat with electric mixer. Return to container and refreeze. Repeat this process 2 or 3 times.