I didn’t have Hass avocados, but the regular ones worked well. Thankfully, I have a food scale and was able to weigh them since I discovered that three wouldn’t have been enough. The recipe didn’t yield a quart of ice cream, but I think part of it was due to it being almost impossible to get all of the mix out of the blender. I don’t think a blender was even necessary since the avocados were soft. I’m sure using my hand mixer would have worked just as well. The other issue is that I forgot to add the vegetable glycerine and this froze a lot quicker in the ice cream maker. I don’t think there was enough opportunity for air to get into the mix.
3 medium-sized ripe Hass avocados (about 1½ pounds, 675 g)
1 tablespoon (18 g) vegetable glycerin
1½ tablespoons Truvia
21 drops EZ-Sweetz
1 cup (240 g) sour cream
½ cup (119 g) heavy cream
1 tablespoon freshly squeezed lime juice
Big pinch of salt
- Slice the avocados in half and pluck out the pits. Scoop out the flesh with a spoon and cut it into little pieces.
- Purée the avocado pieces in a blender or food processor with the Truvia, EZ-Sweetz, sour cream, heavy cream, lime juice, glycerine, and salt until smooth.
- Freeze immediately in your ice cream maker according to the manufacturer’s instructions.