I really could have called this post either title.
Since we have been home from the Bahamas, I have been super productive and the weather has actually been quite pleasant. I am rather confidant these two events are in strict correlation. But now, after some snow falling last night and the temperature doing so, sharply, as I type this, I am rather ready to tell January to go screw already.
I just want to blink and have it be St Patrick's Day, in my backyard by the fire pit and friends.
But in the meantime--while I don two pairs of socks just to walk to the T in the morning and still feel my toes--I like to pretend it's already Spring by cranking the heat and using the grill pan. And, most recently, tearing open my newest attachment for my beloved KitchenAid: the ice cream maker. A big thank-you to my brother and sister-in-law for this one. You two have pints of treats in your future.
I made a rather delicious blueberry frozen yogurt first. It was awesome because I made freaking frozen yogurt from scratch. But. It was also icy and kind of not-actually-awesome, or, at least, could definitely be better. It could be as simple as me not churning it long enough. We'll see. So, I'll improve upon that and report back.
The matter at hand.
My brother also got me this fantastic book to go with my new fangled gizmo, and I was totally enthralled with some of the crazier-sounding flavors. Pear and Pecorino. Olive oil. Orange and Szechwan Pepper. Avocado.
I just so happened to have three perfectly-ripe avocados sitting on my counter, so I decided to go for it. The recipe originally called for sour cream, but I was low on that and still wealthy in greek yogurt from the blueberry experiment, so I subbed it out. I'm sure it made it healthier, but you certainly couldn't tell. This was the creamiest, yummiest thing I may have ever made.
I tried cracking a little dark chocolate with sea salt over the top.
If you don't have an ice-cream maker, sorry to be such a tease.
And maybe consider purchasing one. It really is the perfect cure for the winter blues.
What it's Made of:
- 3 regular-sized, ripe Hass avocados
- 3/4 cup sugar
- 1 cup plain whole milk Greek yogurt
- 1/2 cup heavy cream
- Juice of 1 lime
- Big pinch of sea salt
How it's made:
- Scoop out avocados and roughly chop
- Transfer all ingredients to a blender and puree until smooth
- Freeze immediately in ice cream maker according to your machine's directions.
Using the KitchenAid attachment, I churned the mixture in the frozen bowl a good twenty minutes before transferring to a big container to freeze for a couple hours. If you can freeze in smaller containers, do it. The less air getting to it, the better. I'm currently eating this almost a week later, freezer burn and all, so it's really not a huge deal...but it's so delicious and creamy that first day.