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Sweet Avocado-Green Chili Ice Cream
From Lynne's Summer Picnic Menu, May 16, 2008 By Lynne Rossetto Kasper
Sam Arnold, creator of The Fort Restaurant in Morrison, Colorado, and western food historian, introduced me to this idea. This is my improvisation on his dessert.
Serves 6 to 8
- 1 to 2 fresh jalapeno peppers, minced (pull back on the seeds to cut some of the heat)
- Shredded zest of 1 large lime
- Juice from 1/2 of a large lime
- 2 ripe, dark-skinned avocados, peeled and mashed
- 1/2 teaspoon vanilla extract
- 2 teaspoons sugar
- Pinch salt
- 1 quart good-quality vanilla ice cream, softened
- 1/2 pint heavy cream, whipped to soft peaks
- Zest of 1 large lime, finely grated (for garnish)
1. In a large bowl, combine the peppers, zest, lime juice, avocado, vanilla, sugar and salt. Work in the ice cream so mixture is well blended.
2. Freeze the ice cream, covered, up to one day. Serve scooped into wine glasses. Top with the whipped cream and sprinkles of lime zest.
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