A recent restaurant review in The Herald expressed particular delight in avocado ice cream, and understandably so, served at Avocados Mexican Restaurant on Evergreen Way.
The article sent me running, not to Avocados, but to our laundry room library, where we keep our substantial cookbook collection, some volumes dustier than others.
My search was not for any avocado ice cream recipe, but for THE recipe. We first enjoyed the heavenly frozen concoction in 1972, when we bought Euell Gibbons’ “Beachcomber’s Handbook.”
People of a certain age (you know who you are) will recall the affable Gibbons, his penchant for healthy eating and, yes, his being a pitchman in cereal commercials. (“Ever eat a pine tree? Many parts are edible.)
Well, back to avocados, to which Gibbons devotes several pages in “Beachcomber’s Guide,” including the usual salad and dip uses, a sandwich and a chiffon pie, among others.
Recipes aren’t arranged by a list of ingredients followed by the method. You have to dig them out of long paragraphs, so best to write something down before mixing everything up. Lucky you — you have me to write it down for you.
Avocado ice cream
2cups avocado pulp (about 4 medium avocados, seeded and peeled) pushed through a sieve or food mill to remove any fibers
1/4 teaspoon salt
21/2 cups sugar
1 cup pineapple juice
2 oranges, juiced
2 limes, juiced
1 pint milk or coconut milk
Combine all ingredients, except the milk, and stir until the sugar has dissolved. Gradually stir in the milk until you have a smooth mixture.
Pour it into your ice cream freezer and crank away for a delicious and nutritious dessert, of which all parts are edible.
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