Coconut Avocado Ice Cream

Back in Indonesia, we make kind of avocado drink using all these ingredients of this ice cream as avocado drink (Es Teler) . When I found the recipe from Allrecipes as ice cream and it really attempted me to try making it straight away... wow, this was very tasty and had a very fresh taste. It seems like an unusual combination, but it works perfectly together.

I copy the original recipe here.

Coconut Avocado Ice Cream (source: AllRecipes)

Ingredients:
1 1/2 cups (335 ml) milk
1 cup (235 ml) coconut cream
1/2 cup (100 gr) white sugar
454 gr avocados, peeled and pitted
4 teaspoons lemon juice

Direction:
1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.

2. Allow ice cream to soften in refrigerator for 10 minutes before serving.

Tips:
If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.

Manggo Sorbet

Still in the summer mood everytime I see ripe manggo's from the market I always want to have them. At home, quick quick slicing the manggo's into cubes, boil water and sugar to make sugar water. Pour them all in the fruit mixer, wwrrrr, wrrrr, make them smooth. Then I get the icecream maker, pour them all in.... wussss, the machine starts rotating. There it is my future manggo sorbet.

Strawberry Sorbet

This strawberry sorbet has light and refreshing taste and soft yet slightly grainy consistency. The water and sugar are combined to make a sugar syrup, which is chilled, and then added to pureed fruit. To save time you may want to make a large batch of sugar syrup and keep it on hand in the refrigerator. Either fresh or frozen strawberries can be used in this sorbet.

2/3 cup (160 ml) water
2/3 cup (135 grams) granulated white sugar
5 cups or 2 pounds (1 kg) fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
2 tablespoons Grand Marnier or other liqueur(optional)

1. Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).

2. Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.)

3. Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

Note: If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and then refreeze the sorbet. The sorbet is not affected by thawing and refreezing.

Recipe adapted from: Joy of baking.com