Avocado Coconut Ice Cream

despite not being a fan of local/nyonya food, i actually adore coconut quite alot! and what better way to make ice cream with it. i think avocado and coconut is an ingenious combination, its even better with a drizzle of gula melaka (palm sugar). given the success of my pulut hitam ice cream, i decided to give a flavored coconut ice cream another go. this recipe is from poh ling yeow, the runner-up in masterchef australia. indeed, its very good. cool, creamy and very coconutty. this is also the first time i'm using single pouring cream instead of whipping cream as per recipe instruction. seriously, i don't see any difference! its still very creamy so i'm sticking to single cream in future since its lower in fat.

recipe source : poh ling yeow for ABC delicious. mag (march 2010)

ingredients (makes 750ml) :

250ml coconut cream

250ml single pouring cream

3 pandan (screwpine leaves), chopped

4 egg yolks

110g firmly packed brown sugar

110g caster sugar

1-2 ripe avocadoes, seed/skin removed and blended

directions :

1. place the cream, coconut cream and pandan leaves in a saucepan and bring to a boil. remove from heat and set aside to infuse for 30 mins.

2. whisk egg yolks and sugars together until thick & pale.

3. discard the pandan leaves and whisk in the cream mixture into egg yolk bit by bit, then return the mixture into the saucepan and heat until about 85C or until the custard is thick enough to coat the back of a spoon. remove from heat, let cool, cover with cling wrap and refrigerate until cold.

4. add avocadoes into the custard and mix well to combined. churn ice cream in a maker according to manufacturer's instructions. alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.