Avocado Gelato

  • 1/2 cup whole milk
  • 1 1/2 cups fat-free milk
  • 1/4 cup sugar
  • 1/4 cup icing sugar
  • zest of 1 orange
  • 2 ripe Hass avocados, halved, pitted, and peeled
  • 1/4 teaspoon coarse salt
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • Pistachios, shelled for garnish

  • Whisk together milk, sugars and orange zest in a saucepan, and bring to a simmer. Whisk until the mixture bubbles and thickens, about 2 to 3 minutes. Set in ice-water bath to cool. Then purée avocados, lime juice, salt, and milk mixture in a food processor. Freeze the avocado mixture in an ice cream/gelato maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with a sprinkling of pistachios and lime wedges for squeezing.

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