Recipes

Avocado Gelato

Avocado adds an unexpected savoriness — plus its retro shade of green — to icy gelato, made in part with fat-free milk.

Yield Makes 1 quart, Serves 4

Ingredients

1/2 cup whole milk
2 tablespoons cornstarch
1 1/2 cups fat-free milk
1/2 cup sugar
4 strips orange zest
2 ripe Hass avocados, halved, pitted, and peeled
2 tablespoons fresh lime juice, plus wedges for serving
1/4 teaspoon coarse salt

Directions

  1. Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.
  2. Whisk together fat-free milk, sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2 to 3 minutes. Remove orange zest. Set in ice-water bath to cool.
  3. Puree avocados, lime juice, salt, and milk mixture in a food processor.
  4. Freeze the avocado mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.

Source: Martha Stewart Living, July 2007

Rave Reviews

I bought my first bag of your Valencia oranges at Whole Foods and I am thrilled to experience the taste of childhood oranges. We used to stop on the side of the road and Dad would pick and orange or two and we would relish the sloppy, tasty treat. Yours are the organic orange of choice for me! — Sharon M.

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