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Avocado Frozen Yogurt


Yields about 1 quart.

  • by from Fine Cooking
    Issue 103

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 4 large egg yolks
  • 1 cup plain whole-milk yogurt
  • 1 Tbs. loosely packed finely grated lemon zest
  • 1/2 Tbs. loosely packed finely grated lime zest
  • 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. fresh lime juice

In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.

Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.

In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.

In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.

nutrition information (per serving):
Calories (kcal): 240, Fat (kcal): 13, Fat Calories (g): 110, Saturated Fat (g): 3.5, Protein (g): 5, Monounsaturated Fat (g): 7, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 1.5, Sodium (g): 45, Cholesterol (g): 115, Fiber (g): 4,

Photo: Scott Phillips

This easy recipe makes a delicate, refreshing dessert. I enjoyed it, even though it has a hard, icy texture compared to ice cream. My husband, however, refused to eat more after sampling one serving. (Incidentally, maybe because of the green color, he thought he was tasting lime sherbet.) It helps to let it thaw for quite a while before trying to scoop it.

fantastic ice cream, loved the color and mildly citrous careful as the egg can curdle...I messed up the first batch and am very happy that I tried again.

Absolutely fantastic; creamy, smooth, citrusy. Read my entire review of this and other recipes from the February/March issue of Fine Cooking at:

Creamy, floral, not too sweet, and a totally unexpected flavor. The citrus tang comes through a little, but the custard cream flavor and consistency is more pronounced than the typical avocado texture so you don't feel like you're just eating frozen guacamole. The "constant stirring" once the yolk mixture is combined with the warm dairy is very necessary, if you don't, you will get a curdled, eggy mess.

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