Avocado Ice

1. 1

   Make the simple syrup: Combine the water and sugar in a small saucepan.

2. 2

   Heat gently, stirring constantly, until the sugar is completely dissolved.

3. 3

   Bring to a boil over medium heat and cook until reduced to 1 cup.

4. 4

   Let cool to room temperature.

5. 5

   (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)

6. 6

   In a blender or food processor, process the avocados and milk to a perfectly smooth texture.

7. 7

   Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.

8. 8

   Freeze by manufacturer's directions for your ice-cream maker.

9. 9

   Or to still-freeze, pour into a 1-quart container (preferably stainless steel), place in the freezer, and freeze for 2 hours.

10. 10

    Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled).

11. 11

    The aim is to break up the ice crystals and aerate the mixture for a fluffier texture.

12. 12

    Return to the freezer for 1 more hour; remove and beat in the same manner.

13. 13

    Return to the freezer until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.