🍽️ Avocado Boats with Homemade Nut Ice Cream

Name: Avocado Boats with Homemade Nut Ice Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 2 ripe avocados; 2 tbsp lemon juice; 4 scoops nut ice cream; 2 tbsp chopped pistachio kernels; 40 g chopped walnuts; 40 g ground walnuts; 200 g whipping cream; 300 ml milk; 1 vanilla pod; 5 tbsp sugar; 5 egg yolks; 50 ml Italian walnut liqueur; 0.25 tsp cinnamon powder

891 kcal · 30 min · 4 servings

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Ingredients

2 ripe avocados
2 tbsp lemon juice
4 scoops nut ice cream
2 tbsp chopped pistachio kernels
40 g chopped walnuts
40 g ground walnuts
200 g whipping cream
300 ml milk
1 vanilla pod
5 tbsp sugar
5 egg yolks
50 ml Italian walnut liqueur
0.25 tsp cinnamon powder

Instructions

1. Cut the avocados in half lengthwise.
2. Carefully remove the pits.
3. Drizzle some lemon juice onto the green flesh.
4. This prevents the avocado from turning brown.
5. Get the finished nut ice cream mixture from the freezer.
6. Place a scoop of ice cream into the hollowed-out avocado halves.
7. Sprinkle the ice cream with finely chopped pistachios.
8. Put the chopped walnuts into a dry pan.
9. Roast the nuts without adding any fat.
10. Remove the pan from the heat as soon as the nuts are fragrant.
11. Set the roasted nuts aside.
12. Put the milk and cream into a pot.
13. Slice the vanilla pod lengthwise.
14. Add the sliced pod and the scraped vanilla seeds to the pot.
15. Bring the milk-cream mixture to a boil.
16. Whisk the egg yolks and sugar in a bowl until creamy.
17. Slowly stir the hot milk-cream mixture into the egg yolk cream.
18. Pour the entire mixture back into the pot.
19. Heat the mixture gently while stirring constantly.
20. Stop heating as soon as the mixture thickens.
21. Make sure the mixture does not boil again.
22. Strain the vanilla cream through a fine sieve.
23. This removes any remnants of the vanilla pods.
24. Let the cream cool down.
25. Lightly sprinkle the surface with sugar.
26. This prevents a skin from forming as it cools.
27. Grind the roasted walnuts finely.
28. Stir the ground nuts, liqueur, and cinnamon into the cooled cream.
29. Put the mixture into an ice cream maker and freeze it.
30. Alternatively, pour the mixture into a shallow metal tray.
31. Place the tray in the freezer compartment.
32. Stir the mixture vigorously every 30 minutes.
33. Repeat this until the ice cream is firm after about 3 hours.

Nutrition per serving

kcal: 891
Protein: 18 g · Fett/Fat: 66 g · Carbs: 52 g