Getting this Avocado Pistachio Ice Cream wasn’t easy. My first attempt was a spectacular fail. For that version, I attempted to riff on a recipe I saw in a German food magazine which contained buttermilk and yogurt. The word “sour” doesn’t even begin to cover how yucky it was. To add insult to injury, I attempted to caramelize the pistachios. This, in theory, is very sexy. In practice, well I burned them. And yucky prevailed again.
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In the second attempt, I ditched the sour ingredients and went back to plain jane milk and cream for the base. It worked much better. However, there are a few tips to tell when making this Avocado Pistachio Ice Cream.
Firstly, I used three ripe Hass avocados in this recipe. However, I set four aside because I am always a bit paranoid about avocados. I believe every third or four one I use is rotten when I open it. This is probably because I like them really pie and I walk on the edge of waiting until it’s too late before I use them. Anyway, set four aside even though the recipe only calls for three. Some of you will thank me later.
Secondly, you do not have to boil the ingredient in making this Avocado Pistachio Ice Cream. It definitely saves time. Additionally, in NYC we were experiencing a paralyzing heatwave. Consequently, I was thrilled not to go anywhere near my stove. Which is partly why I lost the caramelized pistachio idea.
So, without liquifying the sugar, how did I sweeten this ice cream? Drum roll, please! I used simple syrup. As a matter of fact, I always have a bottle of simple syrup hanging out in my refrigerate and replenish it often. I added 1/2 cup of simple syrup to the ice cream base and it worked beautifully.
The secret sweet ingredient:
To create Simple Syrup, put equal parts water and sugar (for example, one cup of water to one cup of sugar) in a saucepan. Cook, stirring to dissolve the sugar. Once the mixture starts to boil. Remove from heat and cool completely. I guess that’s why they call it “simple”. You can add more simple syrup for a sweeter result.
This Avocado Pistachio Ice Cream blends a subtle sweet avocado taste with rich earthy pistachio nut flavor.
Avocado Pistachio Ice Cream
Ingredients
- 3 Large Hass avocados
- 2 cups full-fat milk
- 1 cup heavy cream
- 1/2 cup simple syrup
- 1 teaspoon freshly squeezed lime juice
- 1/4 cup chopped raw pistachio nuts
Instructions
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Halve the avocados, remove the pit and squeeze the flesh put into the bowl of your food processor or blender.
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Add the milk, heavy cream, simple syrup, and lime juice.
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Process until smooth. Transfer to a bowl.
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Cover with plastic wrap, making sure the wrap touches the top of the mixture.
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Place in the refrigerator for at least 3 hours or overnight.
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Add the mixture to your ice cream maker and process according to the manufacturer’s instructions.
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When the mixture has reached soft-serve consistency, Fold in the pistachios.
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Transfer to a freezer-proof container and freeze until hard, about 2 hours.
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Scoop into bowls, Sprinkle with extra pistachios and serve.
Like this Avocado Pistachio Ice Cream recipe? Also, try some of these other ice cream recipes:
