'12 Cup plus 2 tablespoons shelled pistachio nuts

2 tablespoons light com syrup

1 cup half-and-half

'12 cup sugar

'12 teaspoon vanilla extract *(use bean or paste if possible) 14 teaspoon almond extrace (or grind some almonds)

14 teaspoon salt

1 cup heavy cream

Process the nuts in a blender or food processor until finely ground. Bring the half-and-half to simmer in a small heavy saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat. With the blender running, slowly pour the hot H&H into the nut puree. Proce s until the mixture is completely smooth. Pour the mixture through a strainer (I don't like to strain it, but do remove the vanilla bean) into a large clean bowl. Allow to cool slightly. Stir in the vanilla and almond extracts, salt and cream (if you use a vanilla bean, be sure to simmer it with the half-and-half and remove before processing). Process the mixture in your machine, adding the remaining 2 tablespoons of nuts when the ice cream is semi-frozen.


3 cups heavy cream 1 cups milk

3/4 cups sugar

1 vanilla bean, split 2 teaspoons Star Anise 4 egg yolks

In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow it to steep for 10 minutes.

Whi k the egg YQI!<s and sugar,> together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain. Chill immediately over ice bath.

Chum in a standard ice cream machine.

Avocado Ice Cream

Source: IChef

1/2 cup Orange juice

1/2 cup Lemon juice

14 1/2 oz. Can evaporated milk, well chilled

1 cup Mashed ripe avocados

1 1/2 cup Sugar


Mix juices. Beat milk in chilled bowl until almost doubled in volume. Add all

ingredients; blend well. Freeze.



Avocado Ice Cream II

4 large ripe avocados

2 qts. vanilla ice cream, slightly softened


Peel and seed avocados. Cut avocados into small pieces to fit in blender. Place

ice cream and avocados in blender and puree until well-blended. Pour into

plastic container and place back into freezer for 9 to 10 hours.

Serves 2 to 3



Avocado Ice Cream III

1 pt. half and half

1/2 cup sugar

3 egg yolks

1/4 cup dark rum

2 ripe Haas avocados, peeled, pitted and pureed

Juice and zest of one lime.


Heat half and half and sugar to a simmer.

In a bowl, whisk 3 yolks. Mix 1/3 of hot liquid with yolks, whisking. Whisk yolk

mixture back into hot liquid off flame. Let cool.

When cool, add flavoring rum, avocados and lime juice and zest. Freeze in an ice

cream freezer according to manufacturer's instructions.

Avocado Ice Cream IV

1 large avocado

2 tablespoons orange or lime juice

2 eggs, separated

1/4 cup sugar

1 cup heavy cream

Peel and roughly chop the avocados. In a blender, combine the avocado,

orange juice, and egg yolks, and blend to a fine puree.

In a medium size bowl, beat the egg whites until stiff and whisk in the

sugar, 1 teaspoon at a time.

In a separate bowl whip the heavy cream until it forms peaks. Gently fold

in the egg white mixture and the avocado puree into the whipped cream.

Pour the mixture into a freezer tray, cover, and freeze for several hours.

To serve, scoop out into a dish and garnish with whipped cream or fruit.

Avocado Ice Cream V

3 egg yolks

3/4 cup of milk

3/4 cup of sugar

A dash of salt

1 cup of heavy cream

2 ripe medium avocados, peeled

A few drops of green food coloring

Beat the first 4 ingredients together in top part of small double boiler. Put

over simmering water and cook, stirring, until thickened and mixture coats a

metal spoon. Cool. Whip cream until thick. Add avocado to cream, one slice at a

time, beating until blended. Add coloring. Fold into first mixture. Pour into

freezing tray and freeze until firm. Serve plain or with a sauce made from 1 box

of thawed frozen raspberries, whirled in blender. Makes 4 servings