Wednesday, September 28, 2011

Avocado Ice Cream

Guacamole: it’s a lovely onomatopoeia — describing the thick and glossy texture produced when mashing buttery avocado, either in lumpy chunks or smooth and creamy. Mixed with a squeeze of fresh lemon or lime juice to preserve its pale green color, it can be made more or less piquant with the application of hot sauce, cilantro, garlic and tomato. It goes perfectly with a salty crisp corn chip or ten or twenty.

Guacamole is the perfect summer concoction, a blend of salty and sweet that makes for a great appetizer — hang on, did you say ice cream? Surely I heard you wrong. Maybe the signal’s corrupted or something. Let me move to the other side of the room. I’m talking about guacamole, what are you talking about? Ice cream? No: guacamole, you know, the stuff you make with avocados. Stop saying ice cream.

No, no no, this is crazy talk. There is no such thing as avocado ice cream. Truly. That would be insanity. Besides, the only acceptable flavors of green ice cream are pistachio and mint chocolate chip, everyone knows that.

What, you can prove it? No way. Look: let’s have a friendly wager. I bet you a week’s pay you cannot produce an actual printed recipe for avocado ice cream, from a real published recipe book. Yes, I said a week’s pay. Are we on? Good.

This’ll be the easiest money I ever make….

Meta Given’s Modern Encyclopedia of Cooking, J. G. Ferguson Publishing Company, 1947
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