In accordance with last night's Top Chef Masters events, we thought we'd share a recipe from Mr. Rick Bayless himself. This is one of our favorites and unlike his 27-ingredient Oaxacan Mole, this recipe only has 5 ingredients and doesn't even require the stove!
We loved Rick before, but even more once we discovered his Twitter obsession and his love for helping the home cook, our love could have turned to an infatuation. Rick made this dish for an episode of Top Chef Masters and after it aired, his fans sent in requests for doing it at home. He graciously shared his inside info and our taste buds are more than thankful for it as it was the perfect snack to watch last night's victory!
Rick Bayless' Dairy Free Avocado Ice Cream
2 cups avocado puree
3/4 cups water
1 2/3 cups sugar
3 tablespoons lime juice
1/3 cups tequila
Simply combine in a food processor or blender (our favorite method, because there's no need to puree the avocados first) until smooth. Freeze in your home ice cream maker following the manufacturers instructions.
Rick's version doesn't involve any heat at all, simply mix the ingredients and freeze, but we combined the sugar and water first over the stovetop until all the sugar was dissolved before mixing. Either way is fine, the dissolved sugar has a slightly thinner consistency and smoother texture, but you'll only notice if you know what you're looking for while eating!
Don't have an ice cream maker? No worries, package it and freeze it without churning. It will be slightly heavier, but is still just as creamy and delicious!
Notes: If you're not into the alcohol in the recipe, heat it along with the sugar and water until mixture comes to a boil. Most the alcohol will burn out, but the taste will still remain. If you need to omit it all together, we'd suggest adding in a little extra lime and sugar to balance things out, although along with the avocado, the tequila really is the star of the show! Also, a sugar substitute would work out nicely in this recipe since there's no need for heat.
Enjoy!
Related: Good Question: What Dessert Goes with Mexican Food
(via: Rick Bayless on Twitter)
(Image: Sarah Rae Trover)
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How many avocados would you use to get 2 cups of puree?
I would advise against using a sugar substitute if you're going to use an ice cream maker (or at least the kind that has a freezable bowl). It freezes colder than sugar (most of them do anyway, not sure about stevia?) and it can destroy the bowl.
aoirghe- When we made our batch for last night, we used 3 medium avocados, although 2 might have done the job if that's all you have in the house!
Great tip, thanks Isk!
-Sarahrae
I just mix avocado, sweentened condensed milk, and ice cubes. Makes a great summer soup!
is the tequila there for flavor, or to make the ice cream not freeze as hard/crystallize? i realize that the flavor goes with the ice cream, but i question its necessity in that regard.
To be honest, freezing firmer without the tequila might be a good thing. I'm not a tequila fan... at all, but it really does make this dish. If you left it out, I'd suggest substituting another strong flavor to accompany the avocado, even if it's just more lime.
-Sarahrae
Sounds delicious!
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I made this last night. The tequila is very overwhelming. The color is beautiful. The taste is heavily flavored with tequila and I guess it is an acquired taste. The recipe was followed to a T and it came out well.