Recipe inspired by: My determination to resolve dilemma with mushy avocado
With the ridiculous amount of avocados I consume, I would say I have become quite proficient in projecting when they will reach desirable ripeness. However, occasionally under rare and unusual circumstances, I miscalculate and end up with ones that are too mushy to use in salad – like this summer in LA when it was 250,000 degrees with heat wave and they went from green and firm to black and super ripe in a flash.
Fear not, though, fellow avocado lovers! No avocados shall be wasted on us. Ever.
Don’t get me wrong, I like my chocolate ice cream rich and creamy with full dairy fat and full sugar (and whatever it is Häagen-Dazs puts in – If they said there is baby octopus in it, I would probably be OK with that). And I would have been happily settled with making guacamole if this was less than decent. Well it is actually more than decent. As a matter of fact, I totally nailed it. Take THAT, heat wave. Continue reading