Avocado Lemon No Churn Ice cream

By shanobiju  

August 23, 2018


3/4 cup Full fat milk

3/4 cup Heavy dairy fresh cream

3/4 cup Sugar

Salt a pinch

1 tbsp Corn flour

1/2 tbsp Lemon zest

1 1/2 tbsp Lemon juice

3 tbsp Water

1/2 cup Ripe avocado mashed

3/4 cup Heavy dairy based fresh cream (for whipping)


1In a heavy bottom saucepan, heat milk,3/4 cup of fresh cream, sugar and salt together.

2Keep stirring. Keep the flame low.

3Mix corn flour and 1 tbsp water. Add this to the custard. Let it thicken.

4Turn off the heat and place the saucepan into a bowl of ice cold water.

5Let it cool. Refrigerate it for 30-40 minutes.

6In another pan, heat lemon zest, lemon juice , water and a tbsp of sugar on very low flame for 2 minutes.Turn off the heat. Let it cool.

7Using a hand mixer, cream 1/2 cup of avocado and prepared lemon juice mixture for 2 minutes on low speed.

8Add this to the cooled custard.

9Now whip 3/4 cup of whipping cream until stiff.

10Mix the whipped cream and the custard well . Using the hand mixer beat it for a minute or two.

11Transfer it to a air tight glass container. Cover it with parchment sheet and cling wrap the container.

12Freeze it for 8-10 hrs or overnight.


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