This recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version.
- Pulp of 3 medium avocados
- ¾ tablespoon fresh lime juice
- 1 ¼ cups whole milk
- ½ cup sugar
- 1 cup heavy cream (in Mexico, use Crema Lyncott, crema para batir)
Place the avocado pulp, lime juice, sugar and milk in a blender and puree until smooth. Pour into a bowl and stir in the heavy cream until thoroughly incorporated.
Chill the mixture in the refrigerator for 6 hours. Process in an ice cream maker, following manufacturer’s directions. The ice cream will be soft and at this point can be served this way. Alternatively, place it in the freezer for a few more hours until it reaches the desired consistency. Makes 1 quart.
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