…and the rest, they say, is history.
In Indonesia, kids and adults alike go crazy for a popular shake called alpokat made of blended avocado and milk, then drizzled with chocolate syrup. Oh my. Both fresh milk and condensed milk versions are equally as beloved. It’s a flavor combination that really works and complements each other. And when mixed together, resembles sludgy muddy goo. Nevertheless, it’s thick and creamy, a bit like a chocolate malt shake.
My take on alpokat is a duo of ice creams: avocado and milk chocolate. A spoonful of this, a spoonful of that, swirl the two, and eat both. What could be better than playing with your food?
Avocado Ice Cream
yields 1 pint
6 oz. avocado (about 2 medium)
2 tsp fresh lime juice
1/4 cup plus additional 2 Tbsp sugar
3/4 cup whole milk
1/2 cup heavy cream
1 tsp vanilla extract (optional)
1. In a food processor or a blender, puree avocado, lime juice, sugar and whole milk until smooth. Strain the mixture through a fine mesh sieve to remove any clumps. Whisk in the cream and vanilla extract.
2. Chill in the refrigerator for about 1 hour.
3. Pour the chilled mixture into an ice cream maker and allow it to run for 5-10 minutes only. Place in freezer to solidify slightly, about 30 min, and serve.