Avocado Ice Cream

1. 1

   Gently heat the evaporated milk with the sugar but do not allow to boil. Stir to ensure the sugar is dissolved.

2. 2

   Leave to cool completely, cover with plastic film and refrigerate for 1 hour.

3. 3

   Peel and remove the stones from the avocados. (Roll the avocado on a smooth surface, firmly pressing down with the palm of the hand, and then cut in half. The flesh will come away easily from the peel.)

4. 4

   Place all the ingredients in a large bowl, including the chilled evaporated milk, and blend until smooth and creamy.

5. 5

   Transfer the mixture to an ice cream maker until firm and leave in the freezer for at least 1 hour before eating.

6. 6

   If not using an ice cream maker: Transfer to a container, metal if possible, and place in the freezer, stirring every 30 minutes until smooth and creamy.

7. 7

   After more than 1 day in the freezer, leave at room temperature for a few minutes before serving to allow it to regain its creaminess.

* Per serving · 4 servings · Values may vary.