We had ‘cados, someone suggested arugula, who knew…
Avocado Arugula Ice Cream
2 cups milk
1/2 cup cream
1/2 cup sugar
1 bunch arugula
2 ripe avocados
1 tablespoon lemon juice
- Make arugula milk tea by heating the milk, cream, sugar, and arugula in a sauce pan over medium heat until it simmers. Turn off the heat, put a lid on the pan and let it steep for an hour. Use an immersion blender to puree the tea and strain it through a fine mesh strainer into a bowl.
- Add the avocado and lemon juice. Use an immersion blender to puree the concoction. Put it in a container, saran it, and chill.
- Churn in an ice cream maker and don’t tell anyone what it is until they’ve tasted it.
This ice cream is deeply but deceptively avocado-y. It’s not overly sweet but it’s not sweet either. I think I’m going to sprinkle lime chili salt on it.