Avocado Honey Lime Ice Cream

1. 1

   Whisk together eggs, honey and salt in a medium bowl; set aside.

2. 2

   In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer.

3. 3

   Once liquid begins to bubble, remove from the heat.

4. 4

   Cover and let steep 2 hours.

5. 5

   Once cream mixture has cooled, strain into another medium saucepan.

6. 6

   Over low heat, bring to a simmer again.

7. 7

   Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking.

8. 8

   Then, return the mixture to the saucepan.

9. 9

   Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170F to 175F, about 4 minutes (do not allow mixture to boil).

10. 10

    Strain mixture into a clean bowl and allow the steam to escape.

11. 11

    Cover and chill mixture until cold (at least 3 hours, and up to 1 day).

12. 12

    Process the custard in an ice cream maker according to the manufacturers instructions.

13. 13

    Add avocado puree halfway through freezing.

14. 14

    Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.