Avocado Pistachio Ice Cream with Chocolate Sauce

Ingredients:

I had seen Alton Brown’s avocado show where he makes avocado ice cream, and read some sites talking about avocado gelato. I heard that avocado is used often in sweet desserts in other countries, and have a Savuer from years back where they talk about making an avocado milkshake with chocolate sauce. So I figured, there must be something to this frozen avocado dessert thing. On I embarked, using Alton Brown's recipe but cut in half –

You’ll need 1.5 small avocados, lemon, whole milk, heavy cream, half and half, cardamom, vanilla, sugar, pistachios, and dark semi-sweet or bittersweet chocolate.

Step 1:

Cut up 6 oz of avocado meat, and puree in a blender with 1/2 TB lemon juice, 3/4 cup whole milk, 1/4 cup sugar, pinch of cardamom, 1/2 tsp vanilla. Remove from the blender and whisk in 1/2 cup heavy cream. Let refrigerate for 4-6 hours.

Put in an ice-cream maker and follow the manufacturer’s instructions (this literally took about 5 minutes to set up in my run-of-the-mill Krups). Fold in the pistachios. Set back in the freezer while you make up the chocolate sauce – it will only take a few minutes.

Step 2:

To make the bittersweet chocolate sauce, simply chop up 2 oz of bittersweet chocolate.

Step 3:

Place in a small but heavy saucepan and add 2 TB of heavy cream and 2 TB whole milk. Melt slowly over low heat and whisk to combine.

Step 4:

Pour over the avocado pistachio ice cream.