New This Month

Avocado Gelato


Avocado adds an unexpected savoriness -- plus its retro shade of green -- to icy gelato, made in part with fat-free milk.

  • Servings: 4
  • Yield: Makes 1 quart

Source: Martha Stewart Living, July 2007


  • 1/2 cup whole milk
  • 2 tablespoons cornstarch
  • 1 1/2 cups fat-free milk
  • 1/2 cup sugar
  • 4 strips orange zest
  • 2 ripe Hass avocados, halved, pitted, and peeled
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 1/4 teaspoon coarse salt


  1. Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.

  2. Whisk together fat-free milk, sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2 to 3 minutes. Remove orange zest. Set in ice-water bath to cool.

  3. Puree avocados, lime juice, salt, and milk mixture in a food processor.

  4. Freeze the avocado mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.

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