Avocado Ice Cream Recipe

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   First make 1 pint creme anglaise:Heat to a simmer 1 pt.

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   half and half and 1/2 c. sugar.

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   In a bowl, whisk 3 yolks.

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   Mix 1/3 of the warm liquid with the yolks, whisking.

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   This warms the yolks.

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   Now whisk the yolk mix back into the warm liquid OFF THE FLAME.

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   Let cold.

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   When cold, add in flavoring:1/4 c. dark rum2 ripe Haas avocadoes, pureedjuice and zest of one lime.

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   Freeze in an ice cream freezer according to the manufacturer's instructions.

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    Notes:As you can see, this recipe is constructed so which it is easy to add in any flavoring to the basic custard.

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    Where it asks to add in flavoring, try:

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    Balsamic vinegar: Add in 2 Tbsp.

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    balsamic vinegar.

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    (nutty and vanilla like, but slightly tangier.

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    No one will even guess)

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    Cognac: Add in 1/3 c. cognac

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    Passionfruit: Add in 1/4 c. passionfruit puree.

* Per serving · 4 servings · Values may vary.

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