Avocado Ice Cream

Avocados are probably one of my favorite things in the world, not only because of their awesome flavor, but also because of their creamy texture and incredible versatility.  I've tried to eat avocados in every imaginable way and my beloved avocado has never failed me: deep-fried in panko, as a relish, in pasta, baked into bread, whipped into mousse, in panna cotta, etc...

So there really isn't a single way that I won't eat avocados, but there are some ways that I love it better than others.  Guacamole is a serious addiction of mine, so are avocado-flavored desserts.  And since more exotic ice cream flavors are hard to come by in Salt Lake City, I was giddy with excitement when, armed with my brand-new ice cream maker, I experimented with making my own avocado ice cream.

The result was a super rich, velvety ice cream bursting with avocado flavor.  Of course, when I say avocado, I always mean the more flavorful Hass variety, and during the winter and spring, I'm eating Mexican avocados because right now happens to be their peak season.

And since avocados are eaten sweet in many countries (consider avocado shakes in the Philippines or paletas de aguacate in Mexico), it's actually a pretty popular way to eat avocados!

With that said-- enjoy!

Avocado Ice Cream
Servings: 7-8 cups

Ingredients
2 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla
Pinch of salt
1 cup heavy cream
4 small ripe avocados
1 teaspoon lime juice
1/2 cup sweetened condensed milk

Preparation
1)  In a large mixing bowl, whisk together 1.5 cup whole milk (reserve 1/2 cup milk), granulated sugar, vanilla and salt until sugar is dissolved; whisk in heavy cream and refrigerate
2)  Peel and pit avocados, then place avocado flesh into a blender with 1/2 cup milk, lime juice and 1/2 cup condensed milk; puree until smooth (add additional tablespoon of milk if mixture is too thick)
3)  Whisk avocado mixture into milk mixture until thoroughly combined
4)  Pour mixture immediately into the frozen bowl of your ice cream maker; ice cream should be ready in 20 minutes
5)  Freeze ice cream in an airtight container for 2 hours or overnight before serving

Black Truffle Cipollini Onion Spread and More...

I was in a hurry to make something for my #BBQPornSLC event on Saturday.  The pressure was on knowing I'd be in the company of R&R Barbecue, some fab food photographers and one of my fave foodies, Heather King, but I also had less than an hour to get everything together and make myself look halfway presentable.

The first thing I made was a crostini with a Black Truffle Cipollini Onion Spread.  I spread it over some grilled baguette and topped it with some mushroom tapenade and roasted garlic, but could easily have eaten it with a spoon.  It's a pretty versatile spread that tastes a lot fancier than it is to make.

Black Truffle Cipollini Onion Spread
Servings: approx. 2 cups

Ingredients
3/4 cup balsamic marinated cipollini onions (homemade or store-bought)
1 package cream cheese, room temperature
1-1.5 teaspoon black truffle oil, depending on how strong a truffle flavor you like
Salt and pepper to taste

Preparation
1)  In blender or food processor (I used my handy Magic Bullet), pulse together onions, cream cheese, truffle oil, salt and pepper until smooth
2)  Nomnomnom!

I'm excited to try this spread topped with roasted figs and shaved parmesan, maybe some marinated gigante beans or thinly sliced proscuitto!  Oh, the possibilities...

The other thing I made for my party was milkshake shots.  Specifically, Cherry Cordial Milkshake shots, inspired by the classy cherry cordial jello shots I made from the night before (will post separately).  Even though I don't have the pics to prove it, I'm pretty sure Heather and Crystal would vouch for me that the milkshake was tasty and you should try making it for your next party.  Or to just drink at home alone on the couch.  No one's judging.  Here's what I did:

Cherry Cordial Milkshake
Servings: approx. 4 mugs or 24 shots

Ingredients
3 cups vanilla ice cream (I used homemade, but store-bought is fine)
1/2 cup creme de cacao
1/4 cup white rum
1/4 cup maraschino cherry juice (from jar of marascino cherries)
1/2 cup maraschino cherries, chopped
4 oz dark chocolate, chopped

1)  In blender, puree together ice cream, creme de cacao, rum and cherry juice until smooth
2)  Place maraschino cherries and dark chocolate into blender and mix with spatula until combined; pulse gently for a few seconds, if desired.
3)  Serve immediately in mugs or in individual shot glasses for a fun party-sized treat!

Thank you, Universe

Today I tried getting a fast food lunch for the first time since I started at my job 4 months ago. On my way back to the car, I stumbled (over nothing from what I could tell) and lost half my Mexican pizza on the asphalt.

At first I cursed, my stomach grumbled, then I walked dejectedly back to my vehicle feeling sadly devoid of crispy tortillas loaded with fake cheese and artificial enchilada sauce. Then I realized the Universe was doing me a favor by making me clumsily fall while walking on a perfectly level concrete sidewalk.

That's all the sign I needed that I should not be eating fast food at lunch. An In'n'Out burger once in awhile is fine, but do I need to be loading myself up with processed food only to go and sit at my desk all day long? Nope, says the powers that be.

Vanilla Maple Croissant Bread Pudding

I've been experimenting with croissants recently, trying to recreate a creme brulee croissant french toast I had in Vegas a couple months ago. Last night's experiment turned out fantastic and was so easy to make because you prep the night before. What I love about this recipe is that it's soft and delicate with a crunchy top-- contrasting textures are my favorite. Plus the little splash of rum goes great with the vanilla, maple and hint of orange flavor.

This is a super easy make-ahead breakfast--all you have to do in the morning is pop it in the oven when you wake up and by the time you're done with your shower, you've got a light, fluffy, crunchy bread pudding to nosh on with your morning tea. But it'd be awesome as a dessert with some ice cream and fruit! Just prep in the morning and by the time dinner rolls around, you're ready to go.

VANILLA MAPLE CROISSANT BREAD PUDDING
Serves 4

Ingredients
1 stick unsalted butter (1/2 cup)
3/4 cup brown sugar
2 teaspoons pure maple syrup
4 eggs
1.5 cups half & half (or heavy cream, if you wish)
1 teaspoon pure vanilla extract (a little goes a long way here)
1 tablespoon orange juice
1 teaspoon dark rum
1/4 teaspoon salt
3 large croissants, halved horizontally
(optional) 1 cup semi-sweet chocolate chips

Preparation1) Melt butter in a small skillet, then add brown sugar and maple syrup. Mix until smooth and combined. Spread mixture evenly onto the bottom of a 9 x 13 x 2 baking pan.
2) Place sliced croissants, cut side down, over the brown sugar mixture; sprinkle with chocolate chips, if desired
3) In a mixing bowl, beat eggs (careful not to overbeat) and add half & half, vanilla, orange juice, rum and salt
4) Pour egg mixture over the croissant and cover with plastic wrap; refrigerate for 8-10 hours
5) When ready to bake, place baking pan into the oven at 375 degrees (I didn't preheat and it turned out great) for 40 minutes or until the tops of the croissants are crunchy and brown.
6) Nom nom nom!

Eat me, I'm delicious!