ULOG #017: How easy it is to make an Avocado Ice Cream?

I suppose that after three typhoons one day after another, the sensible thing to do when you have an avocado tree full of about to ripen fruits is to harvest them before they all fall to the ground. Living alone, who are the recipients if not your neighbours?

A phone call from my brother in the province stated that we have a "waybill" in the bus station which was full of avocados. As there are loads being sold in Manila, we had to wonder where they came from as our own tree was uprooted a couple of years ago. Coming from the bus station, our nieces were carrying a backpack and a plastic carrying bag full of the fruits.

In London, one full avocado is already a meal. But not so in this part of the world!

It's as if our dinner wasn't enough, we can only finish one fruit each. As most were already ripe and leaving them for the following day might already be too late, the option was to make an "ice cream".

Just drool for a while

Ingredients:
8 pcs of avocado
1 tbs of muscovado sugar
1 cup of evaporated milk

That's all you need.

Just scoop all the flesh on a tray, followed by mixing the sugar and milk all over. Make sure not to mash the flesh finely. You want the flesh as solid as they can then refrigerate in the freezer overnight.

You want to try making some?

There are already avocado ice cream being sold in the market. But what I like in this is that, not only that it's probably the easiest way to do it but also when you take the tray out of the fridge, it can stay out longer without it melting too much. Those chunky flesh remain as they are, frozen till you chew them. Not fully melting like the proper and regular ice cream.

As for the sweetness and the milk, the amount is according to your taste.

All images are mine, taken with my Samsung Galaxy S7.