Cullen's Avocado Hazelnuts Ice Cream
Serves: 4
4 x Egg Yolks
3/4 cup Sugar
2 cup Milk
1/2 cup Whipping cream
2 1/2 lb Avocados, ripe (5 medium)
2 tsp Lime juice
1 tsp Lemon juice
Hazelnut Shards
Hazelnut Shards:
2 1/4 cup Sugar
5 tbl Water
3/4 cup Hazelnuts, skinned, toasted, coarsely chopped
Method :
Beat yolks and sugar until ribbons form; reserve. Heat milk to boiling, stirring
frequently. Temper reserved egg mixture with a little hot milk; stir tempered
mixture into remaining hot milk. Heat mixture over low heat to 185 degrees F,
stirring constantly. Remove from heat; continue to stir a few minutes; stir in
cream. Thoroughly chill mixture.
Meanwhile, pit and peel avocados. Puree in a food processor with lime and lemon
juices. Whisk avocado puree into chilled custard. Freeze in an ice cream freezer
following manufacturer's instructions. Store in an airtight container in the
freezer. Garnish each serving with Hazelnut Shards
Hazelnut Shards
Preparation:
Mix sugar and water in a heavy saucepan. Over medium-low heat, cook sugar and
water without stirring until water evaporates and sugar turns golden brown,
about 10 minutes. Working quickly, stir in finely chopped nuts. Immediately very
thinly spread mixture on a buttered sheet pan. Cool. Break into shards.