Avocado and ginger ice cream
- Serves 6
- Prep time: 20 mins plus 2 hours chill time | Cooking time: 00
"This is a winner when I make it for a friend, who says it's so irresistible it should be outlawed! It is creamy and rich with the tang of ginger. Nelson I believe has the highest consumption of ice cream in New Zealand. I don't know the origins of avocados but we certainly grow them here in Motueka."
Recipe by: Stephanie Grant
Ingredients
1 ripe avocado
small piece of root ginger
300 ml cream
1/2 cup white sugar
2 eggs
1 Tbsp warm water
Method
Whip the cream until it is thick but still able to be dropped from a spoon.
Separate eggs.
Whip yolks, water and 1/2 of the sugar together until thick.
Beat whites stiff with remaining sugar.
Combine all three.
Peel and finely chop ginger.
Blend avocado flesh and ginger in food processor.
Fold gently through ice cream mixture.
Put into individual serving dishes and freeze for approximately 2 hours.