Ingredients: 2 cups whole milk,3/4 cup sugar,1/2 teaspoon vanilla extract,4 large egg yolks,1 cup plain whole-milk yogurt,2 medium, firm-ripe avocados (6 to 7 oz. each), peeled, pitted,1/2 tablespoon lemon juice,cup chopped bittersweet chocolate (60- 70% cacao),Sweetened condensed milk for drizzling, optional
Instructions:
- Heat milk and sugar over medium heat in a medium saucepan until just comes to a boil, stirring occasionally. Stir in the vanilla.
- Have ready a large bowl filled with ice and set a small metal bowl over the ice with a strainer set over it.
- Place egg yolks in a medium bowl, lightly beaten. Ladle some of the milk into the egg yolk, whisk it to prevent curdling.
- Pour this mixture back into the rest of the milk in the saucepan. Cook over low-medium heat until mixture is thick and can cover the back of a wooden spoon, about 4 to 8 minutes.
- Pour the mixture over the strainer into the small bowl; stir in the yogurt.
- Whisk the mixture over the ice bath until it cools completely.
- Scoop the avocado meat and puree in a blender or food processor along with the lemon juice and some of the cooled custard.
- Pour this mixture back to the rest of the custard, blend them together until it is thick and creamy.
- Freeze the custard in an ice cream maker according to the manufacturers instructions. Halfway through the freezing process, fold in the chopped bittersweet chocolate.
- Transfer the frozen yogurt into a freezer-safe container and freeze until solid, at least 4 hours.
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