For a special treat, rather than adding traditional fruits, add 1 cup of mashed ripe avocados and ¼ cup fresh lime juice. Avocado ice cream was often served at Commander’s Palace on St. Patrick’s Day at Ella Brennan’s request.
To prevent it from becoming hard-frozen, soak small chunks of the fruit in bourbon, rum or vodka for about 20 minutes before adding fruit to the ice cream mixture.
6 eggs, beaten
4 cups milk
1 cup sugar
1 tablespoon vanilla extract
2 cups chopped fruit, such as peaches, strawberries or bananas
Combine the eggs, milk, sugar and vanilla in a saucepan over medium-low heat. Stirring constantly, cook until the mixture thickens enough to coat the back of a spoon.
Remove from heat. Cover and chill in the refrigerator for about two hours.
Remove from the refrigerator and add the fruit. Freeze in an ice cream freezer according to manufacturer’s directions.
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