Avocado Pistachio Raw Milk Ice Cream

I recently got an ice cream maker and feel like I have fallen into a rabbit hole of frozen possibilities. My first experiment was lavender frozen yogurt. I combined Strauss whole milk yogurt, some delicious wildflower honey, and finely ground French lavender. The result was delicious to my taste (not too sweet), but too tart for others.

My next endeavor was cinnamon coconut milk ice cream. This ice cream was spicy and sweet from the cinnamon, but the coconut milk flavor still seemed to dominate.

My third ice cream creation (at this point I seem to be developing a stock-pile), was the best. Pistachio ice cream has always been one of my favorite flavors and I was excited to try it with avocado.

This recipe is nice because the milk is uncooked- which allows the ice cream to be more easily digested if raw milk is used in the recipe. If you can't purchase raw milk at the store, ask around, often there is someone out there with a cow who is willing to sell or "give" some to you (selling it is technically illegal in parts of California still, although this is changing).

One of the main reasons to drink raw milk instead of pasteurized milk is that raw milk contains lactase- the enzyme that breaks down lactose- which is the sugar in milk that most people can not digest well after infancy. The reason milk began to be pasteurized is that the conditions in which cows were living became increasingly unsanitary and prone to disease. When cows are raised in green fields with plenty of space, the result is healthy, delicious milk that doesn't need to be cooked to be safe.

One of the tricks to good ice cream is to have the ingredients as cold as possible and the canister as cold as possible when you pour them in.

RECIPE:

*Store all ingredients in fridge until ready to use.

2-3 avocados- depending on size
1 tablespoon lemon juice
zest of 1 lemon
1 1/2 cups whole, raw milk
1 cup raw, heavy cream
1/2 cup honey
1/2 cup chopped pistachios

Mix the avocado flesh, lemon juice, zest, milk, cream and honey in a blender until smooth.
Pour the mix into a frozen ice cream canister. Add the pistachios and process according to the directions.

Bacon and Avocado Stuffed Tomatoes

The very first thing I thought about when I opened my eyes yesterday morning was how much I wanted a BLT. When I was little we lived on a farm and had BLTs regularly in the summer when the tomatoes were ripe. We also raised our own pigs and our bacon was better than any bacon I've had since. The crispy bacon, fresh tomatoes and lettuce piled between two layers of hearty homemade bread was divine. BLTs were always my favorite and they still are- although I habitually add avocado to mine now and basil too sometimes.


My BLT craving was still very much on my mind this morning at the farmer's market as I picked out some amazing bright green zebra tomatoes. When I got home, however, my plan evolved somewhat. I fried up the bacon and crumbled it into a bowl. Then I added an avocado cut into pieces, some finely minced red onion, some shredded basil, and some Bulgarian sheep feta. Then I hollowed out the tomatoes and filled them with the avocado-bacon mixture. That was is it. Not exactly BLTs, but delicious, nonetheless.


Bacon and Avocado Stuffed Tomatoes

These are pretty rich and filling so plan on one tomato per person as an appetizer.

4-5 smallish, round tomatoes of any kind- avoid varietals with very thin skin
a small handful of basil
1/3 cup feta*
1 avocado
3 strips bacon
3 tablespoons finely chopped red onion
1/2 teaspoon salt (taste before adding- some feta is salty enough you might not need salt)


Fry the bacon until crispy, then set aside on paper towels to cool.

Cut the tops off the tomatoes, making an opening big enough for a small teaspoon to fit in. Then hollow out the insides of the tomatoes. Once hollowed out check to see if they will sit upright on a plate, if not, carefully slice as little as possible off the bottom to make a flat surface- be careful not to cut too deeply or the tomatoes will leak.

Cut the avocado in half and then into 1/2 inch cubes. Add the avocado to a bowl. Finely chiffonade the basil by rolling the leaves tightly together and and chopping them as thinly as possible. Add the basil to the avocado along with the chopped red onion, then crumble the bacon and feta into the bowl as well. Mix the ingredients as lightly as possible so as not to turn the avocado to mush. Taste; if it needs salt add a pinch or so and mix again.

Stuff the tomatoes with the mix and refrigerate until ready to serve.

* Note: Bulgarian sheep feta is delicious and usually quite inexpensive- if you haven't tried it, look for it in specialty markets and cheese shops.