Friday, August 14, 2009
The original recipe said this was 'avocado coconut ice cream' but I think my name for it is much more euphonious. Here is the recipe:
1 13 oz can coconut milk
1 14 oz can sweetened condensed milk
2 T lemon juice
Put all the ingredients in a blender or food processor and whip the heck outta the lot. Freeze it. (Duh). The recipe assumes that you have a ice cream maker, I don't. I just put it in a metal bowl in the freezer and stirred it about once every 20 minutes until it got hard. That's the other reason I feel ok about calling it gelato, even though I'm a little disaffected when it comes to schmantzy names for stuff. I mean, gelato is characterized by a lack of air being mixed into it, unlike american-style ice cream which in cheaper brands can contain as much as 50% air, known in the ice cream world as 'over run'. Premium ice cream is all milkfat and sugar; el cheapo stuff is an unnatural froth of gums, air bubbles and packaging materials with spritz of butter flavoring.
I actually managed to follow the recipe, too, except that I didn't quite add in the whole can of condensed milk. That stuff is powerfully sweet, and I wasn't feeling it. On the whole, it turned out well, but my thoughts are that
1. It does not taste quite avocado-ey enough for me
2. the coconut flavor gets a bit lost.
I think that the next time I make this, I'll use regular coconut milk, not light, and add another avocado. Also possibly a dash of salt, I can't remember if the original recipe specified it.
My unplanned photo shoot got me some nice pictures, I thought. Somehow, I really like this one of my teensy teacup.