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Avocado Ice Cream with Macadamia Nut Praline

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Recipe by Simon McNamara - Canterbury League Club, Sydney

Ingredients

Avocado Ice Cream

  • 12 egg yolks
  • 200g caster sugar
  • 1L coconut cream
  • Skin of 2 limes
  • Vanilla pod
  • 3 ripe avocados

Macadamia Nut Praline

  • 80g roasted macadamia nuts
  • 155g caster sugar
  • 60ml water

Method

Avocado Ice Cream

  1. Place egg yolks and sugar into a bowl and whisk lightly together.
  2. Scrape vanilla pod and place in a heavy based saucepan with lime skin.
  3. Bring slowly to the boil.
  4. Once boiled, remove from heat and pour half the liquid slowly over egg and sugar mix, stir until combined.
  5. Return this liquid to saucepan and place over a low/medium heat and cook until mixture coats the back of a wooden spoon, stirring constantly.
  6. Make sure liquid does not get too hot or egg yolks will scramble.
  7. Once cooked strain the liquid into a bowl. 
  8. Peel and seed avocados and place into food processor with some of the liquid, puree until smooth (optional to strain again, but if pureed well will give nice texture).
  9. Place into ice cream machine to churn, cover and freeze

Macadamia Nut Praline

  1. Place caster sugar and water into heavy based saucepan and bring slowly to the boil, turn down heat and simmer until caramelised (keep a brush of lemon juice and water handy to brush down sides of saucepan lightly to stop crystallisation).
  2. Roughly chop nuts.
  3. Line a baking tray with baking paper.
  4. Throw nuts in when ready and pour mix onto baking paper to form sheet, allow to set.

Note: 2 ways to add with ice cream

  1. Break praline into shards and serve on top of ice cream.
  2. When set briefly put praline into food processor and drop into ice cream just before you remove it from ice cream churner. 

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