[RECIPE] Avocado ice cream with evoo
Its use has become popular in the kitchen. The avocado -as it is known in some South American countries- is a very nutritious and versatile fruit in the kitchen. It is part of the recommended foods in the Mediterranean Diet because of its high content of monounsaturated fats and can be served in several ways.
Both for salty and sweet recipes, avocado -that’s how it is called in some South American countries such as Chile, Peru, Argentina, Uruguay and Bolivia- is a fruit that has a great versatility in the kitchen. Its greenish and oily pulp and its characteristic fatty flavor make it a very attractive and outstanding ingredient among those who make up the Mediterranean diet, rich in monounsaturated fatty acids, such as those provided by avocado or extra virgin olive oil.
The benefits of the avocado are infinite. In addition to containing a high content of monounsaturated fatty acids, such as Omega 3, it is a source of fiber, manganese and potassium. It also has vitamins B6, folates, E and K.
Tasty, satisfying and very versatile in the kitchen, avocado can be served in 1.000 ways, transcending the archaic guacamole recipe.
With this simple and refreshing recipe, we want to put in value the culinary virtues of this food full of nutritional benefits, whose consume helps to reduce the levels of bad cholesterol or LDL and contributes to the loss of weight in a healthy way, when it is included in a balanced diet, according to several studies.
Let’s celebrate the welcome of September with this delicious ice cream! A delicious dessert.
- Extra virgin olive oil Magnun Sess Superior
- 2 avocados
- Grate of 1 lemon
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla essence
- 4-5 tablespoons of sugar
- 1 natural yogurt
- ½ cup of milk
- Caramel cream (optional)
First, we cut the avocados in half and remove the bone. Then, with the help of a spoon we extract the pulp and reserve it in a bowl with the lemon juice.
Next, mash the avocados with a splash of Magnun Sess Superior extra virgin olive oil until a creamy purée is obtained, to which yogurt and sugar are added.
When the mixture is ready, add the milk while stirring. Emulsify well so that no lumps remain and add the grated lemon rind and the vanilla essence.
Finally, we beat it to obtain a homogeneous texture and we deposit it in a metallic container.
We reserve in the freezer for 2 hours, approx. After this time, we beat it again and freeze it again for another 2 hours.
2 or 3 minutes before serving it, we take the ice cream out of the freezer and keep it at ambient temperature. We serve it in a bowl with a thread of caramel or chocolate and … enjoy!