Avocado Ice Cream
- 2 cups heavy cream
- 4 cups half & half
- 6 ripe avocados from Mexico
- 2 cups sugar
- 10 drops green food coloring
Purée all ingredients in blender and freeze in the ice cream maker for about 30 minutes. Pour into individual avocado moulds. Transfer to freezer and chill until solid.
Chocolate Ganache
- 6 cups semi-sweet chocolate
- 2 cups heavy cream
- ½ cup bourbon
- ½ cup sugar
Dulce de Leche
- 12 cups sugar
- 3 quarts heavy cream
- ½ cup dark rum
Heat cream, bourbon and sugar to a simmer and transfer to a double-boiler. Add mixture to melted chocolate, whisking until smooth, and pour through a fine mesh strainer. Using a flexi-pan mould mat, fill each round halfway full with the Ganache and refrigerate until firm. With a squeeze bottle pour a small amount of chilled Dulce de leche into the center of each truffle and return to refrigeration. Fill the remainder of the truffle with the Ganache and smooth out the tops until flattened, covering all of the Dulce de Leche. Return to refrigeration until the truffles are solid.
“Painting the Avocado shell”
- 2 cups dark chocolate
- 1 cup canola oil
Melt chocolate over a double-boiler until smooth and gradually whisk in oil. Remove from heat.
Remove “Avocados” from their moulds and turn upside-down on a baking pan with a cooling rack inside pan. Working inside the walk-in refrigerator, using the melted chocolate and a pastry brush, paint the outsides of the Avocado until they are completely covered with chocolate. Return to freezer until frozen solid. Gently remove avocados from cooling rack and with a paring knife trim all rough edges around the tops of the Avocado’s.
The Final Product
Remove truffles from the flexi-pan mould and put on sheet pan lined with wax paper. Adhere each truffle to the bottom center of the Avocado with a small dab of the Dulce de Leche.
Chef Anthony Lamas is one of Louisville’s top chefs and a nationally known culinary figure. Learn more about him on his Chef’s Roll profile.
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