Summer is officially here...and in full force! This is the time of year when my oven takes a hiatus. Well, if the temperature is above 75 degrees in any season, you won't be seeing many baked treats coming from me. Living in a top floor apartment with lots of windows can be a blessing and a curse, depending on what time of year it is. I plan to make this summer all about ice creams, sorbets, ice pops, and any other no-bake treat you can think of.
Summer also means taking advantage of the gorgeous weather out here on Long Island. My husband and I have been discovering that this island we live on has lots to offer! Which, may seem obvious considering we are surrounded by water - but having lived here most of my life (almost 30 years!) the beaches and state parks kind of get "played out" after a while. But, I'm realizing that the Long Island I experienced as a child is quite different from what I'm seeing through grown-up eyes - and especially being able to share these places with my city-born-and-raised-hubby.
Avocado Banana Ice Cream*
This may seem like an odd ice cream flavor, but if you love avocados then you'll know that it has a natural creaminess, which lends itself well to ice cream-making. If you use a very ripe banana, its flavor will overpower the avocado so no worries about it tasting too avocado-y.
Yield: about 1 quart
2 ripe avocados (small-medium), peeled and pitted
1 ripe banana, peeled
2 cups half-and-half
1 to 1 1/2 cups sugar (to taste, depending on sweetness of banana)
pinch of salt
Place all ingredients in a blender or food processor and mix until smooth.
Pour mixture into an ice cream maker to churn for 20-25 minutes, according to manufacturer's instructions. You may also chill the mixture for 1 hour in the refrigerator to allow the ice cream to set up quicker during the churning process.
For soft ice cream, serve immediately. For firmer texture, transfer to freezer-safe container and freeze for 3-4 hours.
Source: Inspired by La Fuji Mama's California Avocado Pops (If you don't have an ice cream maker, see Rachael's recipe for instructions on how to make ice pops!)
*For a printer-friendly version of this recipe, hover over the "Share" button at the bottom of post and select the "PrintFriendly" option (not the "Print" button) - this allows you to print without images and delete any text you do not want to print.