Tuesday, June 17, 2014

1 can light coconut milk
3/4 cup granulated sugar
4 large egg yolks
1 cup Greek Yogurt (we used Fage - nonfat)
1 Tbs finely grated lemon zest
1 Tbs finely grated lime zest
2 medium-firm ripe avocados, peeled, pitted and cut into chunks
2 Tbs Fresh Lemon Juice
3 Tbs Fresh Lime Juice

Place coconut milk in a large saucepan over medium heat on the stove.  Heat just until simmering, stirring frequently.

In a small bowl, place the sugar and 4 egg yolks and whisk to combine.

Measure 1/2 cup of the hot coconut milk.  Add about 1/4 cup of the hot milk into the egg yolks and whisk.  Add tablespoon by tablespoon, whisking after each addition until the entire 1/2 cup is whisked with the egg yolks.  (This is done to prevent the eggs from curdling).

Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, about 4 minutes.  Immediately pour the mixture through a fine mesh strainer into a bowl. Stir in the yogurt and zests and cool the custard completely.

In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green.  Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.

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