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Avocado Ice Cream with Macadamia Nut Praline

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Serves: Serves: 12 scoops per litre
Prep Time: Unavailable
Cook Time: Unavailable

12 egg yolks
200g caster sugar
1 l coconut cream
Skin of 2 limes
Vanilla pod
3 or 4 ripe avocados (depending on size)

Macadamia Nut Praline
80g roasted macadamia nuts
155g caster sugar
60ml water

  • Place egg yolks and sugar into a bowl and whisk lightly together.
  • Scrape vanilla pod and place in a heavy based saucepan with lime skin. 
  • Bring slowly to the boil.
  • Once boiled, remove from heat and pour half the liquid slowly over egg and sugar mix, stir until combined.
  • Return this liquid to saucepan and place over a low/medium heat and cook until mixture coats the back of a wooden spoon, stirring constantly.
  • Make sure liquid does not get too hot or egg yolks will scramble.
  • Once cooked strain the liquid into a bowl.
  • Peel and seed avocados and place into food processor with some of the liquid, puree until smooth (optional to strain again, but if pureed well will give nice texture).
  • Place into ice cream machine to churn, cover and freeze.
Macadamia Nut Praline
  • Place caster sugar and water into heavy based saucepan and bring slowly to the boil, turn down heat and simmer until caramelised (keep a brush  of lemon juice and water handy to brush down sides of saucepan lightly to stop crystallisation).
  • Roughly chop nuts.
  • Line a baking tray with baking paper.
  • Throw nuts in when ready and pour mix onto baking paper to form sheet, allow to set.
Note: 2 ways to add with ice cream
  • Break praline into shards and serve on top of ice cream.
  • When set briefly put praline into food processor and drop into ice cream just before you remove it from ice cream churner.
Simon McNamara – Canterbury League Club, Sydney
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