Avocado ice-cream – why not?
Spring is green.
And I have suddenly developed an appetite for green.
The ‘must-have’ taste and colour of April? Avocado!
I love avocado with its delicious creamy flesh – salty or sweet, whatever! My love for avocado is shared by all my family.
One more point about avocado itself: you can use it anywhere, anytime.
How do you choose the right avocado?
If you love it, go shopping first, but beware – it’s not easy to get a good avocado here. Ripe avocado has a dark green, almost violetish skin and soft, buttery-smooth flesh. Don’t buy overripe fruit. The green fruit which you can buy in supermarkets all year round is too hard. Don’t let it ripen in a cold place, it will never become fully ripe and it will stay all rubbery. You can never make good ice-cream from unripe avocado.
How do I prepare avocado ice-cream?
Cut fresh avocados in half, remove the seeds, use a spoon to scoop out the flesh, add a few drops of lemon or lime juice, coconut milk, a few pinches of Himalayan salt and mix. Decorate with finely chopped pistachios. Those of you who like it hot can also add diced chilli peppers.
I can never get enough avocado ice-cream which tastes like nuts with butter. Yum yum!
Tip: Plant the avocado seed in a flower pot, pointing upwards.
Tip*: Don’t peel avocado. Use a spoon to scoop out the flesh out of the cut halves. It will taste good only if it’s fully ripe!