SouthernUtahFoodStorage

2 medium, well-ripened avocados
¼ cup lemon juice
3/4 cup sugar
¼ teaspoon salt
1 cup cream
1 cup milk
1 teaspoon plain gelatin
1 Tablespoon cold water

Cut avocados in half. Strip off the peel and remove pit. Purée through a fine mesh sieve, mash fine with a fork or put through a food processor. Immediately add the lemon juice, sugar and salt and stir until sugar is dissolved. Add the cream and milk. Soften gelatin in water for 5 minutes. Dissolve over boiling water. Stir very thoroughly into avocado mixture. Turn into freezer can. Pack in ice and salt and freeze according to directions for freezing ice cream (If frozen in hand-turned ice cream freezer. If using a modern electric ice cream freezer the cream or evaporated milk need not be whipped.)

This entry was posted on Monday, July 12th, 2010 at 6:49 pm and is filed under Dessert, ice cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.