Ingredients
- 300g (2 ea) Ripe Avocados
- 80g (approx 3 Limes) Lime Juice
- 0.25g (pinch) Cayenne Powder
- 200g (1 cup) Allulose
- .75g (â…› tsp) Salt
- 3g (½ tsp) Perfect Gelato
- 240g (1 Cup) Water
Equipment
- Pacojet
- Pacojet Beaker
- Heavy Bottom Medium Pan
Timing
Active Time: 4 Minutes
Total Time: 4 – 6 Hours
Yield
1 Quart
-
Prepare Avocado and Lime
Remove skin and stone from the avocados and place in Pacojet beaker.
Pour the lime juice over the avocados and set aside.
-
Prepare Perfect Gelato Mix
In a heavy bottom medium pan combine the cayenne, allulose, salt and perfect gelato and whisk together.
While whisking, slowly drizzle in the water to avoid lumps.
Place on the stove and bring to a boil. Once boiled, remove from the stove and cool.
-
Freeze Beaker
Once cooled, pour the perfect gelato mixture in the pacojet beaker with the avocado.
Freeze this mixture solid. It may take between 4-6 hours. If the mixture isn’t frozen solid it will be too soft.
-
Churn and Serve
Once frozen, place the pacojet beaker into the container. Place the pacojet gasket and blade on the pacojet.
Churn the Gelato and serve immediately.
