Avocado Ice Cream


This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.



Ingredients



  • 1½ cups avocado puree (see Tip), from about 3 ripe large avocados
  • 1½ cups water
  • 1⅓ cups sugar
  • ¼ cup lime juice
  • ⅓ cup tequila
  • Lime zest for garnish










Preparation

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  • Ready In
  1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1½ cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
  2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer's directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.
  • Make Ahead Tip: Prepare through Step 1 up to 1 day in advance. Store ice cream, airtight, in the freezer for up to 1 week.
  • Equipment: Ice cream maker
  • Tip: To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1½ cups for the ice cream. Reserve any extra for another use.



Blackberry-Lemon Ice Cream Pie



In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt.

Ingredients


  • 2 cups coarsely crumbled gingersnap cookies (see Tip)
  • 3 tablespoons canola oil
  • ¾ cup heavy cream
  • ⅓ cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 3 cups blackberries, divided
  • 2 teaspoons lemon zest





















Preparation

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  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
  • Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
  • Equipment: 9-inch pie pan (not deep dish)
  • For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Sweet Corn Ice Cream



Everyone loves sweet corn and ice cream in the summer. Here's a recipe for sweet corn ice cream that combines the two! This rich corn ice cream recipe is amazing on its own or with fresh blueberries or warm blueberry pie.

Ingredients

  • 1½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 2 cups corn kernels (see Tip)
  • 2 cups low-fat milk
  • 1 14-ounce can nonfat sweetened condensed milk
  • 3 large egg yolks
  • 1 cup buttermilk





















Preparation

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  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil.
  3. Remove from heat and, using an immersion blender, puree the custard. (Alternatively, place custard in a blender and puree until smooth. Use caution when pureeing hot liquids.) Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. (Discard solids.) Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2½ hours and up to 1 day.
  4. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.
  • Make Ahead Tip: Prepare through Step 3, refrigerate for up to 1 day. After freezing, store airtight for up to 1 week.
  • How to Remove Corn Kernels Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You'll get about 1 cup fresh kernels from one large ear of corn.





















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