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Ingredients
- 1 pt half and half (1 c. lowfat milk + 1 c. cream)
- 1/2 c. sugar
- 3 x yolks
- 1/4 c. dark rum
- 2 x ripe Haas avocadoes, pureed juice and zest of one lime.
Directions
- First make 1 pint creme anglaise:Heat to a simmer 1 pt. half and half and 1/2 c. sugar.
- In a bowl, whisk 3 yolks.
- Mix 1/3 of the warm liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mix back into the warm liquid OFF THE FLAME. Let cold.
- When cold, add in flavoring:1/4 c. dark rum2 ripe Haas avocadoes, pureedjuice and zest of one lime.
- Freeze in an ice cream freezer according to the manufacturer's instructions.
- Notes:As you can see, this recipe is constructed so which it is easy to add in any flavoring to the basic custard. Where it asks to add in flavoring, try:
- Balsamic vinegar: Add in 2 Tbsp. balsamic vinegar.
- (nutty and vanilla like, but slightly tangier. No one will even guess)
- Cognac: Add in 1/3 c. cognac
- Passionfruit: Add in 1/4 c. passionfruit puree.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 950g | |
| Calories 1703 | |
| Calories from Fat 941 | 55% |
| Total Fat 105.89g | 132% |
| Saturated Fat 44.17g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 660mg | 220% |
| Sodium 237mg | 10% |
| Potassium 1994mg | 57% |
| Total Carbs 145.39g | 39% |
| Dietary Fiber 18.2g | 61% |
| Sugars 102.7g | 68% |
| Protein 25.95g | 42% |
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