Avocado Ice Cream with Rum-Glazed Pineapple

Yield: 1 liter of ice cream

Ingredients:

Avocado Ice Cream:

• 2 x 14-ounce (400 ml) cans coconut milk
• 3 ripe avocados
• 1 lime, juice and zest
• ¾ cup (180 ml) sugar
• 2 quarts (2 L) Liquid Nitrogen

Rum Glazed Pineapple:

• 4 slices pineapple, peeled, cored and cut into ¾ inch (2 cm) pieces
• 12 ounces (360 ml) rum
• 8 tablespoons (120 ml) sugar
• 6 tablespoons (90 ml) butter

Method:

For the Ice Cream:

Blend coconut milk, avocado, lime, and sugar to a smooth puree in a bar blender. Add the puree to a stand mixer with the paddle attachment.

Slowly churn with the paddle attachment and very slowly pour in liquid nitrogen.

If the mixture starts to stick to the sides, use a blowtorch on the bowl to release the ice cream.

Once completely frozen, transfer to a container and place in the freezer.

Remove from the freezer 20-25 minutes before serving, to soften.

For the Pineapple:

Heat the sugar and rum in a pan over medium heat until sugar has dissolved, then add the pineapple and cook for 5 minutes.

Toss and cook for 5 more minutes at a gentle simmer, until tacky but not sticking. Remove the pineapple from the syrup.

Remove the pan from the heat and swirl in the butter to make a glaze, then return the pineapple to the sauce and turn to coat.

Serve the glazed pineapple warm or at room temperature (not cold or butter will solidify) over the ice cream.