This recipe was given to me by a Brisbane nutritionist-student I have had the pleasure of getting to know over the past few months- Nicole Hargreaves.
Non-dairy, great with rhubarb compote or slivered almonds. To make low fructose, use xylitol.
2 ripe avocados (longer thin ones seem to be better than short round ones)
4-6 egg yolks (optional- egg free is fine)
Juice of 2 limes, with a little zest if desired (orange can be substituted)
2 cans Ayam brand premium coconut cream (or other additive free brand)
Honey to taste (about 6 tablespoons, but taste as you go), or 4 tablespoons xylitol
If weather is cool, pour coconut cream into a medium saucepan and bring to the boil, stirring to mix in the oils. Turn off heat and leave to cool until it’s not too hot to touch the cream.
Meanwhile, juice limes into a large bowl (or blender if you have no stick blender). Split and de-seed avocados, removing any hard or brown bits. Don’t bother proceeding if they’re under-ripe or too far gone. Place the flesh into the lime juice. Add lime zest (if desired- useful if the avocados are strong tasting or if there isn’t much juice). Add egg yolks and cooled coconut cream. Blend with a stick blender until smooth. Add honey or xylitol until it tastes not of avocado, just pleasant, not too sweet.
Chill in an ice cream maker- note this takes much less time than for dairy ice cream. Don’t overchurn. Freeze, though served immediately is wonderful. Note: if keeping it more than 12 hours, it sets very hard and needs to be removed from the freezer for some time before serving. The ice cream can be taken out in an esky as it doesn’t melt terribly quickly- very handy!
I make this without egg yolks, but I use the entire zest and juice of the lime, because I don’t like avocado or coconut, and the lime masks their flavours. I have made this without the ice cream maker- just frozen it on a shallow tray, then shaved it up with a spoon.