Avocado Chocolate Bits Frozen Yogurt

The first time I saw the recipe, it was on Fine Cooking website, and so it being avocado I've got to try it.  In the US, avocado are used mainly in savory dishes, but you would find around the world that the fruit is often used in sweet dishes.  Philippine, Indonesia, Brazil, and Vietnam share the love of pureed avocado shakes sweetened with sugar and/or sweetened condensed milk, with chocolate syrup sometimes added in Indonesia.

My family loves to drink avocado shakes, sometimes a shot of coffee is added to the drink, along with a pinch of salt to round up the taste.  I wanted to marry the flavor of avocado and chocolate in this frozen yogurt, and what better way than to add chopped bittersweet chocolate in it?

The original recipe asked for lime zest along with the juice to give a tang to the frozen yogurt, but I don't want to do that.  I want my frozen yogurt creamy and sweet.  I then only added half tablespoon of lemon juice to keep the avocado from being discolored.  The top it off, just before serving I drizzle some sweetened condensed milk; now you might think it's a no-no, but not until you try all of those together then you may say, ah, I get it.  Pale green with flecks of chocolate, this frozen yogurt is sure pretty.

Avocado Chocolate Bits Frozen Yogurt

Makes about 1 quart



2 cups whole milk

3/4 cup sugar

1/2 teaspoon vanilla extract

4 large egg yolks

1 cup plain whole-milk yogurt

2 medium, firm-ripe avocados (6 to 7 oz. each), peeled, pitted

1/2 tablespoon lemon juice

1/3 cup chopped bittersweet chocolate (60-70% cacao)

Sweetened condensed milk for drizzling, optional



Heat milk and sugar over medium heat in a medium saucepan until just comes to a boil, stirring occasionally.  Stir in the vanilla.

Have ready a large bowl filled with ice and set a small metal bowl over the ice with a strainer set over it.

Place egg yolks in a medium bowl, lightly beaten.  Ladle some of the milk into the egg yolk, whisk it to prevent curdling.  Pour this mixture back into the rest of the milk in the saucepan.  Cook over low-medium heat until mixture is thick and can cover the back of a wooden spoon, about 4 to 8 minutes.

Pour the mixture over the strainer into the small bowl; stir in the yogurt.  Whisk the mixture over the ice bath until it cools completely.

Scoop the avocado meat and puree in a blender or food processor along with the lemon juice and some of the cooled custard.  Pour this mixture back to the rest of the custard, blend them together until it is thick and creamy.

Freeze the custard in an ice cream maker according to the manufacturer's instructions.  Halfway through the freezing process, fold in the chopped bittersweet chocolate.  Transfer the frozen yogurt into a freezer-safe container and freeze until solid, at least 4 hours.