A subtly flavoured ice-cream, Pouding d’Avocat (poo-ding dah-voh-kah) is made with sour cream and ripe avocados. Serve with a lemon sauce or just by itself. To make this dessert, you will need an icecream container equipped with paddles.
4 ripe avocados, halved and stoned juice of
3 drops green food colouring
8 fl. oz. double cream
8 fl. oz. sour cream
1 vanilla pod
3 egg yolks
2 oz. sugar
3 fl. oz. water
3 egg whites, stiffly beaten
Using a teaspoon, scoop the flesh from the avocados and place it in a small mixing bowl. Pour the lemon juice into the bowl. Using a fork, mash the avocado flesh with the lemon juice and green food colouring until it forms a smooth paste.
Place the cream and sour cream in a medium-sized saucepan. Set the pan over low heat and scald the cream (bring to just under boiling point). Remove the pan from the heat. Add the vanilla pod to the pan, cover it and set aside for 20 minutes.
Strain the cream into a small mixing bowl. Remove and discard the vanilla pod. Set the cream aside.
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale. Set aside.
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and boil the syrup until the temperature reaches 220°F on a sugar thermometer or until a little of the syrup dropped into cold water
Pouding d’Avocat is a really unusual and refreshing ice-cream made with avocados, sour cream and lemon. forms a short thread when drawn out between your index finger and thumb. Remove the pan from the heat and let the syrup cool for 1 minute.
Pour the syrup on to the egg yolks in a steady stream, whisking constantly with a wire whisk or rotary beater. Continue whisking until the mixture is thick and fluffy. Using a metal spoon, gently but thoroughly fold in the avocado mixture.
Stir in the cooled cream. With the metal spoon, fold in the egg whites.
Pour the mixture into the ice-cream container and freeze.