Sunday, July 6, 2008

July is National Ice Cream Month

Peas, tomatoes, avocados, corn and beer - sounds like the fixings for a fine summer picnic. But these are a few “exotic” ice cream flavors I’m itching to try. The faint at heart, or weak at stomach, may be reluctant to try these off beat flavors but a true gastronomic adventurer will dive spoon first into tomato ice cream and love every spoonful. Old favorites like strawberry, chocolate and vanilla will always hold a special place in all ice cream lover hearts but for something different with zing, one must give avocado ice cream a try and what better time than July, National Ice Cream Month.

Anyone armed with a home ice cream maker and a few choice ingredients may just stumble upon a replacement to their store-bought mint chocolate chip or cookie dough ice cream favorites. So, clear a spot in your freezer for some ice cream with kick and smack.

Chocolate Stout Ice Cream
This ice cream has a very intense chocolate flavor with a strong beer bite near the finish. Chocolate and beer enthusiast will enjoy every spoonful.

4 (1.45oz.) dark chocolate candy bars
1 cup milk
1/2 cup sugar
3 egg yolks
1 cup light cream
1 cup Guinness stout
1 tablespoon vanilla extract

Break chocolate bars into small pieces and place in a large bowl. Set a mesh strainer over the bowl.

Warm milk and sugar in a medium saucepan. In a medium bowl whisk egg yolks. Slowly pour warm milk mixture into egg yolks. Whisk constantly. Place mixture back into the saucepan.

Stir the mixture over medium heat with a wooden spatula, until the mixture thickens and coats spatula. Pour the custard through the strainer over the choclate pieces. Stir until melted. Add beer and vanilla. Let cool in refrigerator.

Freeze in ice cream maker according to the manufacturer's instructions.

Yield: 1 quart

Avocado Ice Cream
I love this ice cream because it is so quick, easy and delicious.

4 ripe avocados
1 cup sugar
1 cup sour cream
1 cup light cream
1/4 cup lime juice (6 or 7 limes)

Slice the avocados in half and remove the pits. Scoop out the flesh and cut into small pieces.

Puree the avocados, sugar, sour cream, light cream and lime juice in a food processor or blender until smooth.

Freeze in ice cream maker according to the manufacturer's instructions.

Yield: 1 quart

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