Some of my husband’s family live in Albany and so we visit that spot quite frequently. Over the years we have come to know of its little haunts and the best places to stay and eat of course. Although we mostly stay with the family, when all the Holder’s are there en masse, we choose to stay with friends near by who run the most beautiful accommodation in Albany, Albany Luxury Accommodation. There are three beautiful options to choose from to stay in, and what makes it all the more alluring to me, is the fact that there is an avocado orchard, citrus trees, carob trees, tamarillo trees, chickens (and their eggs), a fantastic kitchen garden, home made bread on arrival, electric blankets….ummmm, it feels better than home! As we are friends, I always leave with a car full of produce of the season, which of course I have to write up on here! Last trip was no exception, this time it was limes and avocadoes in abundance, and the tamarillos didn’t make it back to Perth I’m afraid. In fact they were gone before we reached the outskirts of town I think!
I also got chatting to my friends about all my current foodie adventures, and guess what? We are going to combine forces and run a foodie retreat there next year! Hands up for that one? It will be fantastic! The girls are booked out almost solidly through the year, so it will a matter of picking a vacant weekend and then we will start the campaign to fill it up! Anyone interested?? Let me know! In the meantime, get your head around this one…fantastically easy, and so delish…and dairy free, gluten free, etc etc. Enjoy!
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- 120 g raw sugar
- 2 limes, zest, finely grated
- 50 g fresh lime juice
- 400 g coconut cream
- 380 - 400 g ripe avocado flesh ( approx 2 medium )
Place sugar and zest into Thermo bowl and mill 10 sec/speed 10.
Add remaining ingredients and blend 30 sec/speed 7.
Pour into flat baking tray and freeze for several hours.
Cut into chunks and return to Thermo bowl and blend 2 min/speed 8 with the help of the spatula. Serve immediately or keep in freezer until use. You will need to place ice cream in fridge for at least 20 minutes prior to serving as the avocado content makes for a very dense solid ice cream.