Monday, June 20, 2016

Farmer's Avocado Lemon Sherbet Ice Cream (1972)

  • 1/2 cup sugar
  • 1/2 cup milk
  • 2/3 cup mashed avocado
  • 1/4 cup lemon juice
  • 1/2 cup orange juice
  • 1/4 cup chopped pecans
  • 1 egg white, stiffly beaten
  • 1/8 tspn salt
  • 1 envelope unflavored gelatin
  • 2 tbspns water
Soften gelatin in water; dissolve over boiling water.  Dissolve sugar in milk.  Add avocado, salt, pecans and juices.  Stir in the gelatin.

Fold in beaten egg white.  Freeze, stirring occasionally.  Makes 4 to 6 servings.

(Be sure avocados are very ripe for this buttery, refreshing sherbet.)

(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)

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