The other day, the cyclist took our family on a bike ride around Antelope Island. How is it that I have lived in Utah all my life and never visited?
On the car ride back, we were listening to The Splendid Table. Man, that Lynne Rossetto Kasper makes everything sound delicious. She has such an enthusiasm for food. My mouth waters just listening to her.
She was talking about avocados. She mentioned that her favorite way to eat an avocado was mixed with lime, jalapenos, and vanilla ice cream.
The cyclist turned to me and said, "We have to make that."
It just sounded so interesting. And did I mention Lynne Rosetto Kasper has a gift for food speak? She may in fact be a hypnotist.
It was so different, and so good.
Try this the next time you have a few ripe avocados. The lime zest and juice give it a delicious tang. The avocado is creamy and rich. Jalapeno adds just enough kick. And who doesn't like vanilla ice cream? We will definitely make it again when the weather heats up. Perfect for a late, hot night dessert in the back yard.
Sweet Avocado-Green Chili Ice Cream
Adapted from The Splendid Table
Serves 6 to 8
1 to 2 fresh jalapeno peppers, minced (I saved the ribs and seeds and added them to taste...I actually added quite a bit)
Shredded zest of 1 large lime
Juice from 1 large lime
2 ripe, dark-skinned avocados, peeled and mashed
1/2 teaspoon vanilla extract
2 teaspoons sugar
1 quart good-quality vanilla ice cream, softened
1. In a large bowl, combine the peppers, zest, lime juice, avocado, vanilla, sugar and salt. Work in the ice cream so mixture is well blended.
2. Freeze the ice cream, covered, up to one day.