Avocado Ice Cream.jpg


MAKES 750ML (26 FL OZ / 3 CUPS)

125 ml (4 fl oz / ½ cup) milk

375ml (13 fl oz / 1 ½ cups) pouring (whipping) cream

1 ½ very ripe avocados

1 tablespoon freshly squeezed lemon juice

2 tablespoons condensed milk

1 teaspoon salt

4 egg yolks

100 g (3 ½ oz) caster (superfine) sugar


Put the milk and cream in a saucepan and bring to a boil over medium heat. Meanwhile, remove the flesh from the avocados and blend it in a food processor with the lemon juice, condensed milk and salt. As soon as the cream comes to a boil,
blend it into the avocado in the food processor. Whisk the egg yolks and sugar together until light and fluffy, then pour the avocado mixture over the yolks while continually whisking. Pour the mixture back into a clean saucepan and cook for about 5 minutes over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon. Remove from the heat, pour into a bowl and place over ice to cool.

Put the mixture in an ice-cream machine and churn until frozen or place in the freezer
and whisk it every half hour until frozen. It will take 4 or 5 hours to freeze.

Phuong Nguyen