The creamy and buttery Avocado is a fruit native to Central America and Mexico. Avocados are a great healthy food choice for being source of many vitamins, minerals and good fats while providing relatively low calories. The neutral flavour of Avocado makes the fruit very easy to use in all sorts of recipes from savoury to sweet. In many instances avocados are added to salsas such as the popular guacamole, when is mixed with onions, lime and coriander and served as an accompaniment to spicy Mexican dishes. They also make great addition to salads and are good match with many vegetables for example lettuce, cucumber, capsicum, tomato and peas. Blend some avocado with lime, cumin, ground chilli and vegetable stock and you will have a beautiful cold summer soup. Add avocado to your sushi filling along with raw tuna, cucumber and black sesame seeds. Roughly mash the avocado and use it as a healthy spread option in your favourite sandwich. In Australia is quite common to add avocado in chicken salads, which is also a great combination. Another avocado recipe that I just love and is a match made in heaven is the prawn and avocado cocktail – definitely one of those recipes you should try before you die.
Differently from the other South American countries, in Brazil we prefer to use avocados in desserts and not in savoury dishes. With the Mexican food fever that started many years ago in Brazil this trend is slowly changing, but when I was a child I found it very strange that countries like Chile, Mexico and Argentina used avocado to make salads. This is because I grew up eating avocado on its skin, roughly mashed with a little bit of sugar, avocado and lime mousse or drinking avocado smoothie. Today I love both sides of this versatile fruit, but the avocado ice-cream is one of my favourites. The ice-cream is enticing on its own, but if you feel like try to make the cashew nut brittle as well which pairs beautifully with the avocado flavour and adds a nice crunch to the dessert.
395g sweetened condensed milk
3 ripe Hass avocados
Juice of 2 limes
Cashew Nut Brittle:
150g cashew nuts, roasted and unsalted, roughly chopped
1 cup caster sugar
1 cup (250ml) water
*You need an Ice-Cream machine for this recipe
1. Combine condensed milk, cream, milk, avocados and lime juice together in a bowl and blend with a stick blender or in the blender.
2. Follow the instructions of your ice-cream machine to churn. Place the ice-cream in the freezer for 4 hours or until set. Take out of the fridge for about 15 minutes before you serve.
3. For the brittle, line a large tray with baking paper and evenly spread the chopped nuts. Combine sugar and water in a small saucepan over medium heat and stir for a few minutes until the sugar is dissolved. Increase the heat to high and boil without stirring for about 12 minutes or until the mixture becomes gold. Pour immediately over the nuts and allow a few minutes to set. Roughly break into shards and serve with the ice-cream.
Makes: 1.2 L