I’ve been busy with my new role as a full-time housewife and building my own studio. It’s a
big huge adjustment for me and I’ve been wrestling with myself, debating whether or not I should look around searching for a stable income or just go and continue to pursue my dream. It’s one of the hardest decisions I’ve made. I thought staying at home will give me some flexibility and enough time to do more things. Turns out, I have less time to do stuffs and I even get up earlier and stay up later than usual. My days are packed with meetings here and there and I’m so behind in my blogging or visiting my virtual friends and I really missed baking and writing. So today, I jot down my priority list to refresh myself. Sometimes it’s just wonderful to relax a bit and not rushing yourself. I’m sure most moms know what I mean.
We had an Indian Summer last weekend. It’s supposed to end on Friday, but somehow we still got the heat until Monday. So we had to enjoy an outdoor wedding under 100F heat. Yeah, talking about being in the oven made me go wild with ice cream. On Sunday morning, I got up way too early and decided to make this ice cream. It was an impromptu recipe based on my mood that morning, but I loved the texture and flavors especially with Jif mocha cappuccino spread. If you love avocado, cappuccino, and nutella, this one is for you.
- 2 ripe, Fresh Hass Avocados, seeded and peeled
- 2 tbs Jif mocha cappuccino spread
- 1 cup milk
- 1/4 cup sugar
- Vanilla bean, chopped, optional
- Nutella spread
- Condensed milk
- Pit the avocados and scrape the flesh into a food processor.
- Add the sugar, vanilla bean, milk and mocha cappuccino spread, and pulse in processor until blended. Depends on how ripe your avocados are, you can add more milk until you reach smooth consistency.
- Pour mixture into an ice cream maker and freeze according to manufacturers instructions.
- After removing mixture from ice cream maker, transfer to metal bowl and freeze for an additional 2 hours, or until desired firmness is reached.