Avocado Ice Cream

Avocado Ice Cream

Enjoy your creamy Avocado Ice Cream!

Blueberry Ice Cream

Blueberry Ice Cream

Ingredients:

4 cups fresh blueberries or 4 cups frozen blueberries

1-2 cups of sugar {less if fruit is already sweet}

2 tbsp. water

4 cups half-half cream

Directions:

In a large sauce pan bring blueberries, sugar and water; bring to a boil.

Reduce heat and simmer, uncovered until sugar is dissolved and blueberries are softened.

Strain mixture, and discard seeds and skins {this step is optional; I prefer to just leave it as is, and you can actually see flecks of blueberry skins}

Refrigerate mixture at least 2 hours or overnight.

Cream mixture according to ice cream maker's guide.

Yummy Blueberry ice cream! Enjoy!

Pistachio Ice Cream

Pistachio Ice Cream

Ingredients:

1 cup shelled pistachio

3/4 cup sugar

2 cups milk {do not use low-fat  or non-fat}

1/2 tsp. almond extract {optional}

4 large egg yolks

1 cup whipping cream

3/4 cup shelled pistachio coarsely chopped

Directions:

Finely grind 1 cup pistachio and 1/4 cup sugar in a food processor. Bring milk and ground pistachio mixture to boil in a large heavy saucepan. Remove from heat and add almond extract.

In a separate bowl, whisk the egg yolks and remaining 1/2 cup sugar. Gradually whisk in the hot mixture. Return custard to pan. Cook custard in low heat, until thickens and leaves path on the back of a spoon when finger is drawn across. {Stirring constantly}. Chill custard at least 2 hours.

Stir 1 cup whipping cream and remaining pistachio in the custard mixture. Process mixture in ice cream maker, about 30-45 minutes.

Nom. Nom. Nom.

Enjoy your Pistachio Ice Cream!!!