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 flavor...be 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: http://themomchef.blogspot.com/2010/02/avocado-frozen-yogurt-from-fine-cooking.html
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.