Avocado ice cream that’s even better than Jane’s Rare Sea Salt Avocado Ice Cream! (sugar substitute version) Directions
First time making an egg yolk free version. It tasted so-so.
Biegun 150 degrees for ten minutes. Take it out to cool.
Two egg yolks + sugar substitute + sea salt. Beat with an electric whisk until doubled in size. Boil the milk until slightly frothy, add little by little to the egg mixture.
Light cream in this state.
Mix the light cream with the egg yolk and milk paste. Sieve the avocado and add to it and mix well.
Add more jicama, I tripled the amount of jicama in the picture.
The pictures can be seen and have a cakey feel to them. The icing is almost non-existent.
Always use heated milk or light cream and pour in the egg yolks little by little to mix well.
Firstly, it will sterilize the egg yolk. Secondly, it will taste less fishy.
Sea salt is not the household kind of salt.
The light cream should be more than enough to suppress the green smell of avocado, and it should be beaten to a more frothy state. The mousse feel is stronger. The texture is more mousse because there is more air in it.
Put it in the fridge for two hours stirring and mixing. Stir three or four times.
Make sure to put in the lemon.