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.