Cinnamon And Ancho Chile Scented Avocado Ice Cream

Name: Cinnamon And Ancho Chile Scented Avocado Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 cup milk; 6 egg yolks; 3/4 cup granulated sugar; 1 pinch sea salt; 1 teaspoon vanilla extract; 3 ripe Hass avocados; 2 ounces freshly squeezed lemon juice; 1/2 teaspoon ground ancho chile powder; 1/2 teaspoon ground cinnamon

Servings: persons

1
Over medium heat, scald the cream and milk. Be careful not to let it boil over.
2
Meanwhile, in large bowl, whisk together the yolks, sugar, salt and vanilla until light and creamy. Add a small amount of hot cream to yolks, whisking quickly to temper the egg mixture. Gradually whisk in remaining cream. Place mixture over a water bath, whisking constantly, until mixture has thickened enough to coat the back of a spoon.
3
Remove from the water bath, placing the bowl immediately into an ice bath. Stirring occasionally, cool the mixture, then strain into another bowl. Cover and chill for at least one hour. This can be made up to two days ahead.
4
While custard is cooling, scoop the flesh of the avocados into food processor or blender. Add the lemon juice, ancho chile powder and cinnamon. Process until very smooth, stopping to scrape down sides as needed. Place the avocado mixture in refrigerator to chill along with the custard.
5
When ready to make the ice cream, stir the avocado and custard together, until well blended. Following the instructions for your ice cream maker, freeze the ice cream.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups heavy cream, 1 cup milk, 6 egg yolks, 3/4 cup granulated sugar, and more.

Yes, Cinnamon And Ancho Chile Scented Avocado Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!