Yogurt Ice Cream with Avocado and Cucumber
2 servings
25 minutes
This ice cream has an extraordinary and surprisingly fresh taste, and is prepared using the classic technology of homemade sorbet - at least three times over nine hours it must be thoroughly mixed with a fork and the resulting ice must be removed. If you neglect this, the ice cream will crunch unpleasantly on your teeth, and at room temperature it will quickly separate into its constituent parts.
1
Place the avocado on a cutting board and cut it in half along, avoiding the pit and slowly turning the fruit. Carefully separate the halves, remove the pit, and peel the skin. Cut the flesh into small cubes.
- Avocado: 1 piece
2
Peel one large cucumber or two small ones (and, if necessary, scoop out the large seeds with a teaspoon) and cut into cubes. Combine with the avocado flesh in a blender or food processor.
- Cucumbers: 1 piece
3
Add lime juice. It's convenient to squeeze lime juice with a citrus press or just by hand. Whisk until smooth.
- Lime juice: 6 tablespoons
4
Add regular and vanilla sugar, whip again, then add yogurt and whip the mixture into an airy mass. Transfer the mixture to a container and place it in the freezer for nine hours. Every three hours, the mixture should be thoroughly stirred with a fork or blended to eliminate ice crystals.
- Sugar: 75 g
- Vanilla sugar: 1 tablespoon
- Dessert yogurt: 150 g
5
Half an hour before serving, move the ice cream container from the freezer to the fridge — the mass should become soft enough to scoop easily.
6
Use an ice cream scoop or a regular spoon to place three scoops of ice cream per serving. Before scooping, dip the spoon in a glass of warm water — this will help the scoops slide easily onto the plate. Garnish with fresh mint.