This is month two for our Crazy Ingredient Challenge. The challenge is to come up with a recipe using two very unique ingredients not usually found together. Last month it was chocolate and cauliflower. I really am enjoying this adventure in the kitchen by taking two ingredients and letting my mind run wild. What did we have to work with this month? Avocado and caramel.
He was half intrigued and said he was willing to try it. Adding the sweetness of kiwi to the ice cream and marbling the caramel in it, I created a unique ice cream with creamy, sweet flavors all throughout. I substituted 1% milk for the whole milk and whipping cream for the heavy cream to lighten it up just a bit.
Adapted from Alton Browns Avocado Ice Cream recipe.
3 ripe avocados
2 kiwi’s, peeled
1 Tablespoon lemon juice
1 1/2 cups 1% milk
1 cup whipping cream
1/2 cup Sugar
Hershey’s Caramel topping
Blend the avocados, kiwis, lemon juice, sugar and milk in the food processor until blended smooth.
Once chilled, churn the avocado mix in your ice cream maker for 7-10 minutes according to manufacturer’s directions.
Remove from the maker and put into a freezer dish. Swirl the caramel into the ice cream so it has “ribbons” of caramel throughout.
You can use as little or as much as you like. I didn’t note a measurement here since some of us like desserts sweeter then others. Cover the bowl and freeze for at least 5 hours. For soft ice cream, serve immediately. Serve with a sliced kiwi as a garnish and more caramel!
Incredible ice cream! To give a quote from my co-worker and good friend Penny “I would buy this at the store!” Hubby even said it was OK, which is HUGE since he’s not an avocado fan. I think the combo of avocado and caramel turned out really, really good. I would so make this again!!
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