It was about 10 years ago when a pastry chef I worked with, at the first restaurant I held down a sous chef role, made some avacado ice cream and it was perhaps the best tasting ice cream I had ever tried. Years later I told a Chef I was working under about it as he was preparing for a food competition, we worked on it a bit and he eventually won the competition! Now I wanted to try it again, this time as a warm weather bouche. I paired it with a grapefruit segment, tomato jam and lump crab meat. Damn, I love this ice cream, the fat from the avacado makes it so smooth and creamy! I'm getting fat.
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