The avocado adds an unexpected flavor – in addition to its usual shade of green – to the gelato, which is partially made from fat-free milk. Martha Stewart Living, July 2007. This recipe makes 1 1/4 cups. Ingredients: 1/2 cup whole milk, 2 tablespoons cornstarch, 1 1/2 cups fat-free milk, 1/2 cup sugar, 4 strips orange zest, 2 ripe Hass avocados, halved, pitted, and peeled, 2 tablespoons fresh lemon juice, plus zest for serving, 1/4 teaspoon coarse salt. Directions: 1. Prepare an ice-water bath. Whisk whole milk and cornstarch in a bowl. 2. Whisk fat-free milk, sugar, and orange zest in a saucepan over medium heat. Add cornstarch mixture, and cook, whisking, until bubbles form and mixture thickens, 2 to 3 minutes. Remove orange zest. Set pan in ice-water bath to cool. 3. Puree avocado, lemon juice, salt, and milk mixture in a food processor. 4. Freeze avocado mixture in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Scoop 2 tablespoons of gelato into each bowl, and serve with lime zest for garnish.
27.04.2023 @ 08:39
The avocado adds an unexpected flavor – in addition to its usual shade of green – to the gelato, which is partially made from fat-free milk. Martha Stewart Living, July 2007. This recipe makes 1 1/4 cups. Ingredients: 1/2 cup whole milk, 2 tablespoons cornstarch, 1 1/2 cups fat-free milk, 1/2 cup sugar, 4 strips orange zest, 2 ripe Hass avocados, halved, pitted, and peeled, 2 tablespoons fresh lemon juice, plus zest for serving, 1/4 teaspoon coarse salt. Directions: 1. Prepare an ice-water bath. Whisk whole milk and cornstarch in a bowl. 2. Whisk fat-free milk, sugar, and orange zest in a saucepan over medium heat. Add cornstarch mixture, and cook, whisking, until bubbles form and mixture thickens, 2 to 3 minutes. Remove orange zest. Set pan in ice-water bath to cool. 3. Puree avocado, lemon juice, salt, and milk mixture in a food processor. 4. Freeze avocado mixture in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Scoop 2 tablespoons of gelato into each bowl, and serve with lime zest for garnish.