Can I just say that studying sucks? No it really does. I took a week off from work to study for this upcoming exam I have on Saturday. After literally studying for 10-12 hours for the past three days, I’m completely burnt out. Furthermore, each day seems to get progressively worse. Let’s see if you can answer this question correctly: Before 11am today, which of the following things happened to Jessie?
a) Her iTouch got knocked over and the screen cracked
b) She walked into the kitchen to find that a box of ramen noodles had fallen from the shelf, hence spilling all over
c) The ShopRite man made her walk back and forth the width of the store because he didn’t have the guts to say “Sorry, I don’t know.”
d) All of the above.
Answer: d) All of the above.
(See, I couldn’t even make this up… not only did the ramen fall out, but it had to scatter out like a blowfish. Do you realize how delicate ramen is?! What a pain to pick up!!)
As you can tell, I wasn’t having the best morning. Worst yet, I was feeling sick. Usually, all I want to do is crawl back into bed and curl up into a ball and just sleep. Instead, I completely ignored that ramen-mess and went straight for the freezer to grab…
AVOCADO ICE CREAM?!
Yeah, I was surprised myself, considering there were two flavors in the fridge (the other being graham cracker & chocolate). You know, I didn’t even like the way the avocado ice cream turned out after the churning. I mean, sure, it tasted pretty good, but on any normal day, I’d prefer the graham cracker & chocolate over the avocado.
Somehow though, the mellowness of the ice cream really calmed me down. It was sort of like… comfort food. It’s so strange because I’m not one of those who can eat straight up avocado by the spoonful. I only made it because we had a few ripe avocados left and they were starting to get really soft so I thought, heck why not?
I only had a scoopful today, but after licking the spoon clean, I was no longer as upset about the iTouch. I then carefully picked up every individual strand of ramen, placing it in a new zip-lock bag. It’s still good afterall, and I’ll just make sure that I rinse out the noodles after I boil them. As for the ShopRite man? Well, I guess I needed some exercise anyway.
I don’t expect I’ll be making this anytime soon again, but for avocado lovers out there, this silky smooth flavor is definitely worth trying. Actually, it may be worth having in the back of the freezer for mornings like today.
Avocado Ice Cream
The Perfect Scoop by David Lebovitz
- 3 medium sized avocados (roughly 1.5 lb)
- 3/4 cup of sugar
- 1 cup of sour cream
- 1/2 cup of heavy cream
- 1 tablespoon freshly squeezed lime juice (I used lemon)
- Big pinch of salt
First, don’t give me that face like- ew, sour cream?! In ice cream?! Well, I’ll bet if you go to China, people will look at you and give you a face when they see you piling on sour cream on your baked potato!
Anyway, this recipe is different because it involves no yolks and hence, no need for a stovetop! Slice the avocados in half, take out the pit, and scoop the flesh into a large bowl. Add sugar, sour cream, heavy cream, lime/lemon juice, and salt. Then use a hand held blender (or you can just empty all of this into a regular blender or food processor) and blend until smooth.
Churn in the ice cream maker. This will be quick, like 10-15 minutes.