California Avocado Ice Cream with Hazelnut Shards

California Avocado Ice Cream with Hazelnut Shards Recipe - An Exquisite American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 24

Introduction

Indulge in a unique and creamy dessert with this California Avocado Ice Cream with Hazelnut Shards recipe. The rich and velvety texture of ripe avocados combined with the sweet and crunchy hazelnut shards create a delightful treat that is sure to impress your taste buds.

History

California Avocado Ice Cream with Hazelnut Shards is a modern twist on traditional ice cream recipes. Avocados are a versatile fruit that can be used in both savory and sweet dishes, and this recipe showcases their creamy texture and mild flavor in a frozen dessert. The addition of hazelnut shards adds a crunchy contrast to the smooth ice cream, creating a perfect balance of flavors and textures.

Ingredients

4 egg yolks
0.75 cup sugar
2 cup milk
0.5 cup whipping cream
2.5 lb (1.13 kg) california avocados, ripe (5 medium)
2 tsp lime juice
1 tsp lemon juice
hazelnut Shards

hazelnut Shards

Yield: 24 servings
2.25 cup sugar
5 tbsp water
0.75 cup hazelnuts, skinned, toasted, coarsely chopped

How to prepare

Beat the yolks and sugar together until ribbons form; set aside.
Heat the milk in a saucepan until it boils, stirring frequently.
Temper the reserved egg mixture by adding a little hot milk to it; then stir the tempered mixture into the remaining hot milk.
Continue heating the mixture over low heat, stirring constantly, until it reaches a temperature of 185°F.
Remove the mixture from heat and continue stirring for a few minutes; then stir in the cream.
Thoroughly chill the mixture.
Meanwhile, pit and peel the avocados.
Puree the avocados in a food processor with lime and lemon juices.
Whisk the avocado puree into the chilled custard.
Freeze the mixture in an ice cream freezer following the manufacturer's instructions.
Store the frozen mixture in an airtight container in the freezer.
Garnish each serving with hazelnut shards.

Hazelnut Shards Preparation

Mix the sugar and water in a heavy saucepan.
Over medium-low heat, cook the sugar and water without stirring until the water evaporates and the sugar turns golden brown, about 10 minutes.
Working quickly, stir in the finely chopped nuts.
Immediately spread the mixture very thinly on a buttered sheet pan.
Allow it to cool, then break it into shards.

Variations

For a dairy-free version, substitute coconut milk for the milk and cream in the recipe. You can also add a splash of rum or vanilla extract for extra flavor.

Cooking Tips & Tricks

Make sure to chill the custard mixture thoroughly before freezing it in the ice cream maker to ensure a smooth and creamy texture.

- Use ripe avocados for the best flavor and texture in the ice cream.

- Be careful when making the hazelnut shards, as caramel can be very hot and sticky. Work quickly and carefully to spread the mixture thinly on the sheet pan.

Serving Suggestions

Serve this decadent ice cream in chilled bowls or cones for a refreshing and satisfying dessert. Top with additional hazelnut shards for extra crunch.

Cooking Techniques

Tempering the egg mixture with hot milk helps prevent the eggs from curdling when added to the hot liquid. This technique ensures a smooth and creamy custard base for the ice cream.

Ingredient Substitutions

If hazelnuts are not available, you can use almonds or pecans in place of the hazelnut shards. You can also omit the nuts altogether for a nut-free version.

Make Ahead Tips

You can prepare the avocado puree and hazelnut shards in advance and store them in the refrigerator until ready to make the ice cream. The ice cream can also be made ahead of time and stored in the freezer until serving.

Presentation Ideas

Garnish each serving of ice cream with a sprinkle of cocoa powder or a drizzle of chocolate sauce for an elegant presentation. Serve on a chilled plate for a sophisticated touch.

Pairing Recommendations

Pair this creamy and indulgent ice cream with a glass of dessert wine or a cup of espresso for a luxurious ending to a meal. Fresh berries or a fruit compote also make a delicious accompaniment.

Storage and Reheating Instructions

Store any leftover ice cream in an airtight container in the freezer for up to a week. Let it sit at room temperature for a few minutes before scooping and serving.

Nutrition Information

Calories per serving

Each serving of California Avocado Ice Cream with Hazelnut Shards contains approximately 250 calories.

Carbohydrates

Each serving of California Avocado Ice Cream with Hazelnut Shards contains approximately 30 grams of carbohydrates.

Fats

The creamy avocado and whipping cream in this recipe contribute to a total of 15 grams of fat per serving.

Proteins

This dessert provides about 3 grams of protein per serving.

Vitamins and minerals

Avocados are a good source of vitamins C, E, K, and B-6, as well as folate and potassium. Hazelnuts are rich in vitamin E, manganese, and copper.

Alergens

This recipe contains eggs, dairy, and tree nuts (hazelnuts). It may not be suitable for those with allergies to these ingredients.

Summary

Overall, this dessert is a good source of healthy fats, vitamins, and minerals, but should be enjoyed in moderation due to its calorie content.

Summary

California Avocado Ice Cream with Hazelnut Shards is a unique and delicious dessert that combines the creamy texture of avocados with the sweet crunch of hazelnut shards. This recipe is sure to impress your guests and satisfy your sweet tooth with its rich and indulgent flavors. Enjoy this frozen treat on a hot summer day or as a special ending to a meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for California Avocado Ice Cream with Hazelnut Shards. It was a warm summer day, and I was browsing through a quaint little bookstore in the heart of San Francisco. As I perused the shelves of cookbooks, my eyes landed on a book with a beautiful avocado on the cover. Intrigued, I picked it up and started flipping through the pages.

The author of the book was a renowned chef from California who specialized in creating unique and innovative dishes using locally sourced ingredients. As I read through the pages, one recipe in particular caught my eye - California Avocado Ice Cream with Hazelnut Shards. The combination of creamy avocado and crunchy hazelnuts seemed like the perfect balance of flavors and textures, and I knew I had to try making it myself.

I purchased the book and rushed home to gather the ingredients. I already had ripe avocados from my garden, so I was halfway there. I headed to the local market to pick up some fresh cream, sugar, and hazelnuts. As I gathered the ingredients on the counter, I could feel the excitement building within me. I was about to embark on a culinary adventure unlike any I had tried before.

I followed the recipe carefully, blending the ripe avocados with cream and sugar until smooth and creamy. I poured the mixture into my ice cream maker and watched as it churned and froze, transforming into a deliciously green ice cream. While the ice cream was freezing, I toasted the hazelnuts in a pan until they were golden and fragrant, then chopped them into small, crunchy shards.

Finally, the moment of truth arrived. I scooped a generous serving of the avocado ice cream into a bowl, sprinkled it with the hazelnut shards, and took a bite. The creamy avocado paired perfectly with the sweet cream and crunchy hazelnuts, creating a dessert unlike any I had ever tasted before. I knew that this recipe would become a staple in my kitchen for years to come.

As I savored each spoonful of the avocado ice cream, I couldn't help but reflect on the journey that had led me to this moment. Over the years, I had learned to cook from a variety of sources - family recipes passed down through generations, cookbooks from around the world, and even tips and tricks picked up from friends and neighbors. Each new recipe was like a gift, a chance to explore new flavors and techniques and expand my culinary horizons.

But this recipe for California Avocado Ice Cream with Hazelnut Shards was different. It wasn't just a delicious dessert - it was a reminder of the beauty and abundance of the California landscape, with its lush avocado orchards and nutty hazelnut groves. It was a tribute to the creativity and ingenuity of the chefs who called this state home, constantly pushing the boundaries of traditional cuisine to create something truly extraordinary.

As I finished the last spoonful of ice cream, I felt a sense of gratitude wash over me. Gratitude for the abundance of delicious ingredients that surrounded me, gratitude for the knowledge and skills that I had acquired over the years, and gratitude for the simple joy of creating something beautiful and delicious to share with my loved ones.

And as I closed the cookbook and put it back on the shelf, I knew that this recipe would always hold a special place in my heart, a reminder of the day I stumbled upon a culinary treasure in a bookstore in San Francisco.