Avacado and Chile Ice Cream 2 fresh jalapeno peppers, stemmed and minced (pull back on the seeds to cut some of the heat) 1 large lime, shredded zest of 1/2 large lime, juice of 2 ripe, dark-skinned avocados, mashed 1/2 teaspoon vanilla extract 2 teaspoons sugar 1 pinch salt 1 pint vanilla ice cream, softened 1 pint pistachio ice cream, softened 1/2 cup shelled, salted pistachios ***Topping*** 1 1/2 pint heavy cream, whipped to soft peaks 2 teaspoons sugar 1 large lime, finely grated zest of directions In a large bowl, combine the peppers, zest, lime juice, avocado, vanilla, sugar and salt. Work in the ice creams so mixture is well-blended, then fold in the nuts. Freeze the ice cream, covered, up to one day. Serve slightly softened and scooped into wine glasses. Top with the sweetened whipped cream sprinkled with the lime zest.
Posted on: Sun, 28 Jul 2013 22:59:26 +0000
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