Recipe Review: Rick Bayless’ Dairy Free Avocado Ice Cream
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.
(Image: Sarah Rae Trover)