Like any good child of the 90’s, I knew Michelangelo as a Ninja Turtle before I knew of him as an artist. So when I made avocado ice cream, I couldn’t help but think that if some of it were disposed of in a contaminated, industrial waste site, it would cause mutant sunflowers.
The ooze would invariably fall into the wrong hands, and the forces of evil would create a mutant snapping turtle and grey wolf that could only be defeated if you trick them into eating a ceremonial doughnut. And, it’s not over ‘til the
fat lady Vanilla Ice sings raps.
Why yes, I do know an alarming number of plot details from Teenage Mutant Ninja Turtles 2: The Secret of the Ooze.
Normally, I wouldn’t think the Turtles are the Avocado eating type, but maybe on some pizza, they’d be willing to give it a try:
Avocado (Ooze) Ice Cream
Makes more than my ice cream maker can freeze at a time
1. Blend together avocados, sour cream, and salt.
2. Mix together corn starch and 2 tbsps of the milk with a fork in a little bowl, until corn starch is dissolved.
3. Put the remaining milk, heavy cream, sugar and corn syrup in a saucepan.
4. Bring to a rapid boil over medium-high heat.
5. Let boil for four minutes.
6. Remove from heat and whisk in milk-corn starch mixture.
7. Return to medium-low heat and bring to a boil, mixing so that you’re scraping the bottom of the saucepan the whole time.
8. Once boiling, continue stirring for ~1 minute.
9. Remove from heat and pour hot mixture into avocado mixture.
10. Whisk together until completely incorporated.
11. Chill. I did this by putting the custard in a plastic bag and submerging it in ice water.
12. Freeze about 2/3 of the custard in your ice cream maker. If you have the same ice cream maker as I do, the other 1/3 will need to be frozen later.
13. Transfer to a container and put in the freezer to ripen for a few hours.
14. Eat! I had mine with leftover caramel sauce.