This ice cream is so easy to make, and it uses local fruit to boot. Stored in the freezer, it can keep for up to a month—that is, if you can stop the kids from finishing the whole batch in one go.
Makes about half a gallon
Prep Time 15 minutes (plus freezing time)
3 to 4 ripe avocados
1 (300-ml) can condensed milk
1 cup heavy cream
3/4 cup milk
1/4 cup almonds, chopped
1 Slice avocados in half and remove pits. Scoop out flesh and place in a bowl; mash using a fork.
2 Add condensed milk, heavy cream, and milk. Stir in almonds.
3 Cover bowl with plastic wrap and place in the refrigerator for a few hours or until thoroughly chilled.
4 Pour the mixture into an ice cream maker and process according to manufacturer's directions.
5 Transfer to a container and place plastic wrap on the surface of the ice cream. Cover with a lid and freeze for 5 hours or longer before enjoying.
not mine.credit and source: YUMMY.PH
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