Categories: Desserts

Ingredients

• 2 cups whole milk
• 4 egg yolks
• 1 vanilla bean
• 1 cup sugar
• 2 cups perfectly ripe avocado cut in about 1/2" cubes
• juice from 1 large lemon
• 1 cup heavy cream

Directions

1. Cut a slit down the vanilla bean. Put it in a saucepan and add the milk. Bring to a simmer, then turn off the heat and let it cool / infuse for at least 30 minutes, until the milk is at least cooled to room temp (if you have something to do you can stick it in the fridge and continue later)

2. Take the vanilla bean out and use a paring knife to scrape out all of the little seeds – put those back into the milk. Add the pod back in too – don’t want to waste one iota of that great flavor. Whisk in the egg yolks and sugar, then gently bring it back to a simmer – whisking right along – until a thick custard forms. Cool this again – once it’s cool enough put it in the fridge to chill.

3. Measure your avocado then squeeze the lemon over. Put it in the blender with the cream, then get the custard out. Fish out that vanilla bean and scrape off the custard – finally, sadly discard it. Add the custard into the blender too and blend the whole thing until it is very smooth.

4. Freeze according to your ice cream maker’s directions. When it first comes out it will be like soft serve, you can put it in a container in the freezer to firm up a bit if you like.

5. Serve! It’s rich so try not to eat TOO much. Good luck with that.

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