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Egg Recipe

Egg Recipe recipe image
This recipe features two distinct frozen desserts: a light avocado and pineapple sherbet, and a rich Bailey's Irish Cream ice cream. The sherbet combines pureed avocado with crushed pineapple and lemon juice for a tropical, creamy texture. The ice cream variation blends half-and-half, sugars, and beaten eggs with Bailey's liqueur for a boozy, indulgent treat. Both are prepared by blending and freezing, offering a sophisticated homemade dessert experience.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 930.8
Dietary: Gluten-free, Vegetarian
Description
This recipe features two distinct frozen desserts: a light avocado and pineapple sherbet, and a rich Bailey's Irish Cream ice cream. The sherbet combines pureed avocado with crushed pineapple and lemon juice for a tropical, creamy texture. The ice cream variation blends half-and-half, sugars, and beaten eggs with Bailey's liqueur for a boozy, indulgent treat. Both are prepared by blending and freezing, offering a sophisticated homemade dessert experience.
Ingredients
  • 2 Cups pureed avocado pulp
  • 1 cups Granulated sugar
  • 1 cups Crushed pineapple
  • 1/3 cups Plus 1 tablespoon lemon juice
  • 3/4 cups Milk
  • 1/4 teaspoons Salt
  • 2 Egg whites
  • 1/4 cups Granulated sugar
  • 1 Quart halfandhalf
  • 1 cups Granulated sugar
  • 1/2 cups Brown sugar
  • 1/4 cups Bailey's Irish Cream Liqueur
  • 3 Eggs, beaten
Directions
  1. 1
    In a medium bowl, combine the granulated sugar, crushed pineapple, and lemon juice. Stir until the sugar is completely dissolved.
  2. 2
    In a separate large bowl, combine the pureed avocado pulp with the milk. Mix thoroughly until smooth.
  3. 3
    Add the pineapple-sugar mixture to the avocado-milk mixture and stir well to combine.
  4. 4
    In a clean bowl, add the salt to the egg whites. Beat until soft peaks form.
  5. 5
    Gradually add the remaining granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites.
  6. 6
    Continue beating until all sugar is incorporated and the whites form stiff, glossy peaks.
  7. 7
    Gently fold the beaten egg whites into the avocado-pineapple mixture. Be careful not to deflate the mixture.
  8. 8
    Spoon the mixture into a freezer tray or loaf pan. Freeze until almost hard, about 4-6 hours.
  9. 9
    Transfer the frozen mixture to a blender or food processor. Blend gently until it reaches a smooth sherbet consistency.
  10. 10
    For the Bailey's Ice Cream variation: In a large bowl, combine the half-and-half, the remaining granulated sugar, the brown sugar, the Bailey's Irish Cream Liqueur, and the beaten eggs.
  11. 11
    Blend all Bailey's mixture ingredients together thoroughly until smooth.
  12. 12
    Pour the Bailey's mixture into an ice cream freezer. Freeze according to the manufacturer's instructions.
  13. 13
    Serve the avocado sherbet or Bailey's ice cream immediately, optionally garnished with fresh strawberries or brownies.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 930.8kcal
% Daily Value *
Total Fat 19.7g31%
Saturated Fat 3.6g18%
Cholesterol 2.4mg1%
Sodium 1311.6mg55%
Total Carbohydrate 189.8g64%
Dietary Fiber 9.3g38%
Sugars 176.3g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: avocado, pineapple, baileys, ice cream, sherbet, dessert, freeze, creamy, tropical, sweet, liqueur, homemade, blender, eggs, sugar, lemon, milk, half-and-half
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-239/