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Avocado and Kawakawa Ice-cream - Source: Breakfast -
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Today's recipe from Saturday's Breakfast show.
Mokoia Restaurant's Avocado and Kawakawa Ice-cream
Ingredients:
500ml milk
1 vanilla pod
4 egg yolks
125g caster sugar
300ml cream
10 fresh kawakawa leaves
4 ripe avocados
200g caster sugar
1. Bring the milk to boil with the vanilla pod. Remove from heat and stir in cream, set aside to cool.
2. Cream egg yolk and sugar together, heat over double-boiler, stirring to create sabayon. The sabayon is ready when the mixture starts to set on the spoon.
3. Add sabayon to milk mixture and set aside.
4. Finely chop the kawakawa leaves and whisk into the mixture.
5. Place 4 ripe avocados and 200g caster sugar into a food processor and puree. Add this to the mix, chill with greaseproof paper on the surface to prevent a skin forming.
6. When completely cooled, pour into an ice-cream maker and churn until creamy. Do not overfill as the mixture will increase in volume.
(Recipe supplied courtesy of Executive Chef Ervin Garde, Mokoia Restaurant, Wai Ora Lakeside Spa Resort).
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