We have another Thermomix whiz who has kindly sent in a recipe to share.
This recipe from Cheryl Rourke at KingTree Lodge, Cellar Door Foods and Wines in WA
"Mother Nature's answer to camping."
Cheryl's Avocado And Ginger Ice-Cream
Serves 12 ( or more )
8 avocado peeled and stoned and covered in the juice of four lemons ( place the mix in the freezer and chill for two hours )
250g of glace ginger.
4 tablespoons of ginger marmalade.
170g of brown sugar.
600ml of thickened cream.
Process brown sugar to icing sugar.
Add ginger and chop on speed 6 for 10 sec.
Add cold avocado and lemon mix .
Add cold marmalade.
Add cold cream.
Process mix on speed 10 for 30 sec.
When creamy and smooth spoon the mixture into patty cases ( popped inside muffin trays and freeze ).
( I use muffin trays and put the cases into this and when frozen I remove the patty cases from the tray and pop the portions of ice-cream into a zip lock freezer bag ). So easy for serving.
When serving, allow to warm up for about ten minutes before turning onto a plate and removing the patty case.
I serve this with thinly sliced glace ginger, fresh splayed avocado halves, interspersed with thin slices of Ruby Red Grapefruit segments.
The dessert looks spectacular and tastes divine.