Day Seven: Avocado Milkshake

Finally. The last day of the Weird Food Challenge is here. Even though the last day was technically supposed to be yesterday… I spent yesterday checking out the Getty Museum and Villa instead. It was well spent, but alas, I’m behind one day. This has been a fun, but stressful experience. Prior to starting, I already had 3 recipes planned, which made the first 3 days easy, but when I started running out of ideas, it got hard. And sometimes, even though I had ideas, I didn’t have the necessary ingredients, which was incredibly frustrating. 

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Tasting the concoctions was by far the most interesting part, however. It sometimes proved to be even more stressful than the process of making the foods (ahem ketchup macarons). The winner of the week was definitely the bacon cheesecake while many competed for the worst spot, I think the ketchup macarons took it. Most didn’t turn out as bad as I expected, which was relieving because I didn’t know what I was going to do with all this food. I do admit that a lot went into the freezer, and will probably get tossed in a months time. I did learn something from this seemingly pointless challenge. Try new foods and try to mix seemingly disparate ingredients together, because you never know what the result will be. It could be as disgusting as you expected, but it could also be amazing. Despite being tired of it after a week, I know that from now on when I bookmark recipes, I’ll take note of the sketchy ones. 

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So, today was the last day of spring break. Which means… time to do all the homework I put off during the week. I didn’t have much time to make something complicated, so I just threw together an avocado smoothie. I’ve never made any healthy or “green” smoothies before, and this is the greenest I’ve gone (even thought there’s ice cream in this). On day one, I made avocado truffles, and they turned out better than I thought, so I expected the same for this. It didn’t disappoint, partly because I expected it to not taste good. The ice cream dominated the flavor, while the avocado provided a nice taste to it. I wouldn’t drink this over say, a strawberry shake, but it definitely was not in the bad category. 

Rating: 8/10

Avocado Milkshake (Adapted from Jesus Saves Mary Spends)

1/2 ripe avocado

1/2 cup vanilla ice cream

3/4 cup milk

Blend all the ingredients together in a blender until smooth. And that’s it. 

 

La Maison du Chocolat’s Glace au Chocolat (Chocolate Ice Cream)

When I first visited one of the La Maison du Chocolat locations in Paris, I naturally went straight for their chocolate, as the name suggests. I almost skipped past their ice cream selection at the front of the store, but thank goodness I didn’t because that would have been devastating. Served in a terrific waffle cone, the chocolate ice cream was as good as, if not better than, the chocolate. Maybe I thought so because it was burning hot that day and I was dying for something cold, but I almost went back and got another just so I could have one in both hands at the same time. Yes, it was that good.

As I flipped through the La Maison du Chocolat cookbook, I saw a  recipe for chocolate ice cream, so obviously that was where I started. Obviously. Sadly, I don’t have an ice cream maker at home and was a little hesitant to butcher the recipe, knowing how horribly homemade ice creams made without a machine can turn out – rock hard and icy. However, this was not the case whatsoever. It’s consistency straight out of the freezer resembled that of Haagen-Dazs and the chocolate flavor was phenomenal. One bite  took me straight back to Paris. It was awesome.

Glace au Chocolat (Chocolate Ice Cream) by Robert Linxe/La Maison du Chocolat

Makes 2 quarts

8 ounces bittersweet chocolate (I used Valrhona 61%)

4 cups whole milk

1/3 cup unsweetened cocoa powder

3/4 cup granulated sugar

7 egg yolks

1 whole egg

3/4 cup heavy cream

1. Finely chop the chocolate and set aside.

2. In a saucepan, combine the milk, cocoa powder, and 1/4 cup of the sugar. Stir to blend, then warm over low heat.

3. Meanwhile, combine the egg yolks, whole egg, and the remaining 1/2 cup sugar in a mixing bowl. Beat until frothy and lemon-colored.

4. Pour a little bit of hot chocolate milk onto the egg mixture and stir well. Transfer the milk-egg mixture back to the saucepan of milk and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon; do not boil.

5. Remove from the heat and stir in the chopped chocolate until completely melted. Stir in the heavy cream.

6. Set aside to cool, stirring occasionally. Freeze in an ice cream machine according to manufacturer’s instructions. If, like me, you do not own an ice cream machine, place bowl into the freezer, and vigorously stir every 30 minutes. Repeat this 4-5 times. You want to break up the frozen parts near the edges of the bowl each time to prevent ice from forming. Don’t hesitate to put some muscle behind it, because you’re going to want to. After you’ve mixed it evenly the fifth time, the ice cream should have reached the consistency of soft serve. At this point, just leave it in the freezer.

To serve at just the right consistency, move the ice cream to the refrigerator 1/2 hour before serving.