Creamy, smooth, citrus flavor makes this ice cream delicious…
Who would have ever thought of adding Avocado to homemade ice cream? The avocado adds a creaminess that is smooth and rich. The fresh Key Lime juice adds just enough citrus to break up the richness. What a perfect combination!
Key Lime Avocado Ice Cream
4 cups Heavy Cream
3 cups Whole Milk
1 can Coconut Cream
3 tablespoons fresh Key Lime Juice
1 tablespoon fresh Key Lime Zest
2 1/2 cups Sugar, divided
1 teaspoon Kosher Salt
6 egg yolks
3 Avocados, pureed
Combine cream, milk, 2 cups plus sugar, coconut cream and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until 175F degrees, approximately 5 to 10 minutes. Remove saucepan from heat.
While cream mixture heats, using a mixer, mix yolks and remaining 1/2 cup sugar in a bowl until smooth, light yellow in color. Approximately 3 minutes.
Slowly mix 1 cup heated cream mixture into egg yolk mixture, making sure to keep mixing. (If you add hot mixture too fast, it will scramble the egg yolks)
Return the egg yolk mixture to the cream mixture in the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and is 180F degrees, 7 to 14 minutes.
Add Key Lime juice, Key Lime zest and avocados and stir until combined.
Pour mixture into a large bowl and cover with plastic wrap, with the plastic wrap touching the mixture without any air bubbles.
Place the bowl in the refrigerator overnight.
When you are ready to make the ice cream (the next day), remove from the refrigerator. Churn as per the instructions of your ice cream maker. When the mixture resembles thick soft-serve ice cream, ice cream in an airtight container and place in the freezer.
I always freeze overnight to make sure it’s set, but if you want to serve it before then, freeze for at least 3 hours or until firm.