Tuesday, July 24, 2007

Avocado Ice Cream Corn Cake
Trifle Thingy

This was my contribution to a lovely picnic I attended on Sunday. The ice cream recipe I used was the Alton Brown recipe and the corn cake recipe I sort of made up. The corn cake happens to be gluten free. I layered it in the bottom, brushed it with some sugary margarita mix (non-alcoholic) and then put a layer of the ice cream in. I repeated the process until I reached the top of the container and then placed little circular slices of the cake on top for decoration.
Here are the recipes:

Gluten Free Corn Cake:
1 cup butter
1 1/3 cup sugar
2 eggs
1 cup cornmeal
2 cups Bob's Red Mill Gluten Free Flour
2 tsp baking powder
1/2 tsp salt

Mix together and pour into a prepared pan... I used a jellyroll pan and baked at 350 until the cake was golden brown and set in the middle.

Avocado Ice Cream
12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

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