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Add a photoServings: 4
Ingredients
- Commission Serves: 4
- 4 x Egg Yolks
- 3/4 c. Sugar
- 2 c. Lowfat milk
- 1/2 c. Whipping cream
- 2 1/2 lb California Avocados, ripe (5 medium)
- 2 tsp Lime juice
- 1 tsp Lemon juice Hazelnut Shards
- 2 1/4 c. Sugar
- 5 Tbsp. Water
- 3/4 c. Hazelnuts, skinned, toasted, coarsely minced
Directions
- Beat yolks and sugar till ribbons form; reserve. Heat lowfat milk to boiling, stirring frequently. Temper reserved egg mix with a little warm lowfat milk; stir tempered mix into remaining warm lowfat milk. Heat mix over low heat to 185 degrees F, stirring constantly. Remove from heat; continue to stir a few min; stir in cream. Thoroughly refrigeratemix.
- Meanwhile, pit and peel avocados. Puree in a food processor with lime and lemon juices. Whisk avocado puree into chilled custard. Freeze in an ice cream freezer following manufacturer's instructions. Store in an airtight container in the freezer. Garnish each serving with Hazelnut Shards
- Hazelnut Shards
- Preparation:Mix sugar and water in a heavy saucepan. Over medium-low heat, cook sugar and water without stirring till water evaporates and sugar turns golden, about 10 min. Working quickly, stir in finely minced nuts. Immediately very thinly spread mix on a buttered sheet pan. Cold. Break into shards.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 4 servings | |
| Calories 1200 | |
| Calories from Fat 484 | 40% |
| Total Fat 54.32g | 68% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 80mg | 3% |
| Potassium 1643mg | 47% |
| Total Carbs 182.53g | 49% |
| Dietary Fiber 20.0g | 67% |
| Sugars 158.57g | 106% |
| Protein 11.58g | 19% |
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