Badger said I must blog the Urbock from Namibia Breweries, Windhoek, Namibia: a rich, dark bock with a strong chocolately flavor. Amazing stuff.
Following my friend Peg’s recipe, I made Avocado Ice Cream:
Puree the flesh of three ripe avocados with 1.5 cups of whole milk. Add one tablespoon of fresh lemon juice, a half cup of sugar, one quarter teaspoon white pepper, and one cup of heavy cream. Whip together. Chill overnight. Freeze in ice cream maker following manufacturer’s directions. Makes approximately one quart.
My friend Janet sampled the ice cream with a selection of fresh fruits, and determined it goes best with cherries. So you could add fresh, chopped cherries to the mix if you wanted to get a presentation that looks like guacamole.
Two of the tasters suggested upping the amount of sugar used, but I think it’s sweet enough.
Next time I’ll add a little green tea to the mix. I suppose the best way would be to steep two or three bags in a small amount of hot water and add that.
