Avocado ice cream in sesame cones
- Canapé
- Medium
- Makes enough for at least 20 cones, with ice cream leftover
- 60 minutes
PT1H
Sweet meets savoury in these dainty little ice cream cones from Stuart Collins. The cone itself is a sweet tuile studded with sesame seeds, while the ice cream is made from avocados blended with milk, citrus juice and zest. A pinch of salt in the cones and ice cream stops things from being too sweet, meaning this is perfect party food or something to serve between the main and dessert.
Ingredients
Ice cream
- 1 lemon , juiced and zested
- 1 lime , juiced and zested
- 200g of caster sugar
- 1 vanilla pod
- 4 avocados , ripe
- 500ml of whole milk
- 1 pinch of salt
- togarashi, for sprinkling
Sesame cones
- 80g of plain flour
- 1 pinch of salt
- 80g of orange juice
- 100g of caster sugar
- 100g of Demerara sugar
- 100g of unsalted butter , melted
- 1 handful of sesame seeds , ideally a mixture of white and black
Equipment
- Ice cream maker
- Blender
Method
1
For the avocado ice cream, start by adding the juice and zest of both the lime and lemon to a pan, along with the sugar and vanilla pod. Gently simmer until the sugar is dissolved but don’t allow the syrup to reduce. Remove the pan from the heat, extract the vanilla pod and allow to cool
2
Peel and de-stone the avocados, then add the flesh to a blender along with the cooled citrus syrup, salt and milk. Blend until smooth then taste – add more sugar, salt or citrus juice if needed. Pass the mixture through a fine sieve into an ice cream machine, then churn according to the manufacturer’s instructions. Reserve in the freezer until needed
3
To make the sesame cones, combine the flour, salt, orange juice, and both sugars in a stand mixer with a paddle attachment and mix until smooth. With the motor still running, slowly incorporate the butter a little at a time. Leave to cool in the fridge for 2 hours
- 80g of plain flour
- 80g of orange juice
- 100g of caster sugar
- 100g of Demerara sugar
- 1 pinch of salt
- 100g of unsalted butter , melted
4
Preheat an oven to 140°C/gas mark 1
5
Once the sesame cone mixture is cooled, spread small rectangles of the mixture onto a non-stick baking tray lined with baking paper. Sprinkle with sesame seeds, then bake in the oven for 10 minutes, or until golden. Leave for a few minutes until cool enough to handle, then carefully shape each piece into a cone shape and set aside. You may need to do this in batches, depending on how big your baking tray is
- 1 handful of sesame seeds , ideally a mixture of white and black
6
To serve, spoon or pipe the avocado ice cream into the sesame cones. Sprinkle with togarashi to finish
Discover more:
Go to Comments
Avocado ice cream in sesame cones
