Teacher Appreciation Week this year accidentally coincided with me inventing a really tasty treat in my newest kitchen toy – an ice cream maker gifted to me from a dear aunt. Figuring out a place to store it in our small kitchen has been worth while, as making your own frozen desserts is quick, easy, creatively inspiring and fun! Best of all – you have full control of what goes into it! No weird stuff you can’t pronounce!
This also coincided with two teachers at my kids’ school having particular honors bestowed upon them. One received a science fellowship, and the other landed in the Top 12 Teachers of the Week. Now, I’m of the humble opinion that today’s teachers have to put up with more trickle-down crap than ever before, and truly deserve to be appreciated year-round. The work they do is admirable, not seldom heart-wrenching, and often thankless. For as much as our family participated in the institutional Teacher Appreication Week, I wanted to pull these two out, and give them their own little celebration – outside of that week. In the hoardes of everyday heroes, getting this kind of recognition is special! I deciced to try my hand at making ice cream sandwiches with my new favorite ice cream. Outside of generally being awesome, the Teachers are currently engaged in wage negotiations with the District, so perhaps this can also serve as a mental picker-upper during rough times as well. I wish them all the best! But there is a limit even to my time commitment, so I didn’t bake the cookies. Instead I cheated, and bought Lemon Crisp Cookies at Trader Joe’s. The first time I made my Avocado Lime Mint ice cream, I found it to be a little on the rich side, so this time I made it with yoghurt. Fage makes a great tasting plain yoghurt, as does Tillamook. The avocados provide ample creaminess.
I didn’t really measure the ingredients. When it tastes good, it’s done! The number to keep in mind is the capacity of your ice cream maker. In my case, that is 1.5 quart. So, mix away! I used:
2 firm, ripe avocados
1 cup of sugar
zest and juice of 3 limes
two generous sprigs of homegrown mint leaves
about 1.5 cup of yoghurt
half and half to taste, to bring it to that perfect place of sweet, tart and creamy.
Mix all those ingredients in a large bowl. Refer to the ice cream machine instructions for the rest. The hardest part was actually making the sandwiches. The ice cream melts quickly, and it was kind of messy. For best result, do a few at the time, and quickly put them in the freezer as you go to keep them intact. I did them in batches of six, and froze them in smaller tupperware, before transfering to their final packaging. I’m bringing them to school today. Ring in the weekend, and celebrate!