Avocado Gelato

By pattie_d

Ingredients

• Avocado adds an unexpected savoriness—plus its retro shade of green—to icy gelato, made in part with fat-free milk.
• Makes 1 quart; serves 4
• 1/2 cup whole milk
• 2 tablespoons cornstarch
• 1 1/2 cups fat-free milk
• 1/2 cup sugar
• 4 strips orange zest
• 2 ripe Hass avocados, halved, pitted, and peeled
• 2 tablespoons fresh lime juice, plus wedges for serving
• 1/4 teaspoon coarse salt

Details

Servings 4

Preparation

Step 1

Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.

Whisk together fat-free milk, sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2 to 3 minutes. Remove orange zest. Set in ice-water bath to cool.

Puree avocados, lime juice, salt, and milk mixture in a food processor.

Freeze the avocado mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.