Jamaican Avocado Ice-cream
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Place avocado flesh, sugar and lime juice in a food processor and blend until very smooth. Add milk and cream, and blend until mixture is fully combined.
Transfer mixture to a large bowl, cover with plastic wrap and refrigerate for 2 hours.
Transfer mixture to an ice-cream maker and churn for 30 minutes or until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm. Scoop and serve.
2 ripe avocados, flesh scooped
110 g (½ cup) caster sugar
2 limes, juiced
250 ml (1 cup) milk
250 ml (1 cup) thickened cream
Adicionado por: Natália Martins
Consultada: 2114 X
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