Yield: Yields about 1 quart.
Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.
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.
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I have not tried this recipe, because I can't tell on how many servings the nutritional information is based, and I can't find out how to ask.
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.
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