Ok, some of you might say that this is not “Cajun.”  Well, you are wrong; it took time to make, I made a huge mess, I drank beer during the process, and it came out delicious.  If that’s not Cajun, what is?

Anyway, I had seen this on TV and been wanting to try it.  Since I received my brand new ice cream maker as a wedding gift, I thought, “let’s give it a shot.”  Here is the recipe:

  • 2 cups Half and Half (I used fat free and it came out great)
  • 1.5 cups heavy cream
  • 1.25 cups sugar
  • 1 cup or so mint leaves (about 3-4 good sized sprigs)
  • 1 large or 2 small avocados (about 8-12 oz of meat by weight)
  • 24 or so chocolate mints (like the ones named after the mountains)

Make sure you take the stems off of the mint.  My first shot at this tasted a little “woodsy” because I left the stems on.  Nothing like learning from experience.

  1. Put the cream, half and half, sugar and mint in a sauce pan and bring to a simmer.  Just a note:  If you went the somewhat healthy route and used the fat free half & half, heat it slowly.  If you heat it too fast, it will curdle.  (Actually, curdle is probably not the correct word, but I’m going to use it anyway)  It will be ok to eat, but the little specks give a funny texture.  (Experience again!)
  2. When it gets to a simmer, remove it from the heat and cover to let it steep for about 15 minutes.
  3. Pit and peel your avocados and add the meat to your trusty food processor or blender.  Mix them up and slowly strain in your cream mixture.
  4. When all is added and the texture is nice and creamy, (it should coat the back of a spoon) allow it to cool uncovered until it doesn’t create condensation on the lid.  (or try placing plastic wrap directly on the surface of the mixture.)  The object is to keep water from collecting on the surface.  This will create larger ice crystals in the ice cream and result in “crunchy” texture.
  5. Once it has cooled to about room temp or so, stick it in the old chill chest for about 2-3 hours.
  6. Once it has cooled thoroughly, add it to your trusty ice cream maker.  Chop up your candies, and when the ice cream gets to be about the consistency of a smoothie, add them in.  When finished, enjoy right away for soft serve, or put in the freezer for a day for regular ice cream.

I made mint chip ice cream twice so far.  The first time I used a normal recipe with egg yolks.  It was good, but the texture with the avocado is so much better and I achieved the color I wanted.  The traditionalist in my hates to use food coloring, but the romantic in me needed that green color.  So, this was the perfect blend.

A couple of notes:

  1. Again, make sure to take the stems off of the mint.
  2. I used best mint my first go round, but chocolate mint the second.  Use the chocolate if you have it.
  3. Don’t be scared to use the fat free half and half.  It tasted great!
  4. I have my own mint, and I bought the cream at the Saturday farmer’s market from a local dairy.  Fresh ingredients are best.  Support your local farmers!!
  5. Like all recipes, this is just a guideline.  Add more mint if you want.  Try different types of mint.  Use chocolate chips if you want.

Let me know what you think!