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Avocado Ice Cream

Ingredients

2 large avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
3/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla

Instructions

Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth.
Refrigerate for 2 hours.
Beat the egg yolks with another cup of the cream.
In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened.
Whisk half of the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute.
Remove from the heat, stir in the vanilla, and chill for 2 hours.
Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer’s instructions.

Asam Prawn (Tamarind Prawn)
YIELD 4 people PREP 10minutes mins COOK 5minutes mins TOTAL 15minutes mins

Ingredients

10 oz (280g) shell-on big prawns
2 tablespoons tamarind pulps
1/4 cup water (4 tablespoons)
1/2 teaspoon salt
3 tablespoons cooking oil
1/2 tablespoon sugar

Instructions

Rinse the prawns with water and pat them dry with paper towels. Trim the antennae and devein each prawn by making a shallow slit along the top.
Mix the tamarind pulp with 4 tablespoons of water. Extract the juice by pressing the pulp. Set it aside.
Add the tamarind juice, tamarind pulp, and salt to the prawns and mix well. Marinate for 10 minutes.
Heat a wok and add the cooking oil. Once the oil is hot, pan-fry the prawns until they are cooked through and slightly charred. Add the sugar and stir to combine well with the prawns. Serve immediately with steamed rice.

Spicy Dill Pickle Dip
Prep Time: 10 minutes Total Time: 10 minutes Servings: 6

INGREDIENTS

US-
1 cup Nonfat Plain European Style Yogurt
1/3 cup Sour Cream
2 1/2 tablespoons Calabrian chili paste
1/2 lemon, zested and juiced
1/2 cup diced cornichons
3 tablespoons freshly grated Parmesan
1 1/2 tablespoons minced dill
1 tablespoon thinly sliced chives
1 grated garlic clove
salt and pepper to taste

Metric
236.59 ml Nonfat Plain European Style Yogurt
76.67 g Sour Cream
2.5 tablespoon Calabrian chili paste
1/2 lemon, zested and juiced
77.5 g diced cornichons
3 tablespoons freshly grated Parmesan
1.5 tablespoons minced dill
1 tablespoon thinly sliced chives
1 grated garlic clove
salt and pepper to taste

INSTRUCTIONS

In a mixing bowl combine yogurt, sour cream, chili paste, lemon zest, and lemon juice and stir together.
Add cornichons, Parmesan, dill, chives, and garlic. Stir together.
Season with salt and pepper and stir together.
Serve with potato chips, crudité, crackers, or crostini.

NOTES
Make our dill pickle dip up to 3 days in advance. Do not add garnishes. Transfer the dip to an airtight container and refrigerate until ready to use.
When ready to use, give the dip a good stir and top with garnishes before serving.

Variations
Add 1 teaspoon of cumin and/or smoked paprika to the dip for a slightly smoky flavor.
Omit the chile paste if spicy isn’t your thing!
Add more herbs like sliced chives and minced thyme to mix things up!
Add some shredded Gruyere or Swiss, pour it into a heat-safe dish, top with more shredded cheese, and bake for a hot dip!