Nut Ice Cream with Avocado

Name: Nut Ice Cream with Avocado
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 ripe avocados; 2 tbsp lemon juice; 4 balls nut ice cream; 2 tbsp chopped pistachio nuts; 40 g chopped walnuts; 40 g ground walnuts; 200 g whipping cream; 300 ml milk; 1 Vanilla bean; 5 tbsp sugar; 5 egg yolks; 50 ml Italian walnut liqueur; 0.25 tsp cinnamon powder

Prep: —

| Servings: 4 | Cook: —

Nut ice cream with avocado is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

2 ripe avocados
2 tbsp lemon juice
4 balls nut ice cream
2 tbsp chopped pistachio nuts
40 g chopped walnuts
40 g ground walnuts
200 g whipping cream
300 ml milk
1 Vanilla bean
5 tbsp sugar
5 egg yolks
50 ml Italian walnut liqueur
0.25 tsp cinnamon powder

Instructions

1.
Halve the avocados, remove the pits and drizzle the flesh with lemon juice.
2.
Place the nut ice cream into the avocado halves and sprinkle with chopped pistachio nuts.
3.
Roast the chopped walnuts without fat and set aside.
4.
Whisk milk and cream with the vanilla bean and scraped seed, then bring to a boil.
5.
Beat egg yolks with sugar until creamy. Stir the hot cream-milk mixture into the yolk cream, pour everything back into the pot, and whisk over low heat to thicken into sauce; do not let it boil.
6.
Strain the vanilla sauce through a sieve, let cool while dusting the surface lightly with sugar to prevent skin formation.
7.
Then fold in chopped and ground nuts, liqueur, and cinnamon. Freeze the mixture in an ice cream maker or place in a shallow metal bowl in the freezer for about 3 hours, stirring vigorously every 30 minutes.