I will admit avocados weren’t once a staple food in my kitchen the way they are today. When I first married my husband I had never even tried an avocado and the most I knew about them was that they were what guacamole was made of. After our first year of marriage he finally asked why I never bought avocados and I told him. So we went to the store and from that day forward avocados are the one food that you will always find in our kitchen (of course they have to be Avocados from Mexico.) He told me how good for you they are and I did my own research. Avocado oil is great for you and a mask made from mashed avocados keeps you skin glowing!
I was nervous and unsure how to use them in any foods but with a little help from my mother in-law, who suggested I start with a dessert I found that I could use them in a variety of ways. The very first avocado recipe I develop was for Avocado Ice Cream which I am going to share with all of you.
- 3 medium ripe avocados
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tbsp. freshly squeezed lime juice
- pinch of salt
- Slice open avocados, remove pits, and scoop out flesh.
- Put avocados in blender or food processor. Add sugar, sour cream, heavy cream, lime juice and salt; blend until smooth.
- Freeze in your ice-cream maker according to manufacturer’s instructions. If you like soft ice cream, go ahead and eat. If you like firmer ice cream, store in freezer for a couple of hours before serving.
Makes 1 quart of ice cream.
** You can add in other fruits such as pineapple as you wish or even nuts. This is the basic recipe that can be adapted as your tastes dictates.
Since we are on the subject of avocados here is a little trivia for you! Did you know that the very first avocado was grown in Mexico and that Mexico is the only place in the world where avocado trees naturally bloom four times a year. I didn’t know any of that either but it is true. You can find tons of recipes on Avocados from Mexico Fan Recipe sites in English or Spanish.
***This is sponsored post by Avocados from Mexico due to my connection with Latina Bloggers Connect. All opinions and recipes express are 100% completely my own.**