Avocado Ice Cream with Macadamia Nut Praline
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Serves:
Serves: 12 scoops per litre
Prep Time:
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Cook Time:
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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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