AVOCADO AND PISTACHIO PRALINE GELATO

My husband loves avocados but the only way he knows how to eat it is in salads. When we first met he only had it with prawn cocktail.

Avocado grows in abundance in the Philippines. I just love it but the only way I know how to eat it is in sweets. The most common way to eat is is scraped into noodle shapes with a special tool, then mixed with milk, sugar and ice. When I made this for my husband for the first time, he was very pleasantly surprised at how good it tasted made that way. He couldn't imagine it being eaten sweet. He was converted from the first spoonful. It was love at first taste.

Avocado is also one of the most popular ice cream flavours. It doesn't need much to be added to it as it is already creamy by itself. I chose to make it into a gelato for that reason. I don't want the creaminess of the avocado to be overpowered by the cream. I have added candied pistachios as an accent flavour. I chose pistachios because of its "green" taste that goes well with avocados. The caramel gives a nice contrasting hit. All of them together makes a creamy, dreamy dessert.

Ingredients:

(You will need an ice cream machine for this recipe.)

2 ripe avocados
1 pint of fresh milk
1 397 gm.-tin of sweetened condensed milk
1/2 c. skimmed milk powder
1/4 c. sugar

Cut the avocados in half. Scrape three of them into a bowl. I scraped the last half with a special scraper but you could also chop it coarsely. Set this aside. This will be added to the prepared ice cream so that there's bits of avocados chunks in it.

Add the rest of the ingredients to the avocados in the bowl. Puree with a hand blender (or in a blender) until very smooth. 

Transfer to an ice cream machine and churn until thick and fluffy. Add the scraped or chopped avocado that you've set aside and the chopped pistachio praline. Churn for a few seconds until just combined. Transfer to a container and freeze until ready to serve.

For the pistachio praline:

1/2 c. sugar
1/2 c. toasted pistachios

Line a baking pan with baking paper. Coat with oil.

Put the sugar in a pan and melt on low heat, swirling the pan from time to time. When it is all melted and golden brown, add in the nuts and swirl again. Pour immediately into the lined pan. Leave to cool and set. Chop coarsely.

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