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DavidBlanar.comFriday, 5 February 2016. Avocado and Pistachio Ice Cream. 2 large Hass avocados, halved, pitted and peeled. 190; teaspoon kosher salt. 1 cup superfine sugar. 2 tablespoons fresh lemon juice. 2 cups heavy whipping cream. 189; cup finely chopped pistachios, divided. In a large bowl, whisk eggs until lightly beaten, then set aside. Pour mixture into a 1-quart sauce pot over medium-high heat and cook 3-5 minutes or until heated thoroughly, whisking constantly. Labels: Ice Cream Recipes.
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