We had a bunch of avocados sitting at home and couldn't finish them all before they over-ripened. So, my sister and I decided to make some avocado ice cream.

We used Alton Brown's recipe, which can be found here. It's very simple and we found that it is similar to many of the other recipes for avocado ice cream that we found.

The ice cream was spectacular. It tasted like avocado (a big duh) with an ever so slight hint of sweetness to it, which was great. The texture was smooth and silky, probably thanks to all that fat in the avocado and heavy cream. To further bring out the sweetness, we finished the ice cream with some salt. It really brings the ice cream to life and makes the flavors pop. In my opinion, the salt is absolutely essential.

Here's the lighting set-up I used for the shots. I had a LumoPro LP120 camera right shooting into a reflective umbrella at 1/4 power as my key light. For my fill, I had a LumoPro LP160 camera left in a softbox at 1/64 power. I shot with a Canon 7D and a 100mm f2.8 Macro at 1/250, f/5.6, ISO 200.