Avocado Ice Cream
Author: AP/David Lebovitz's "The Perfect Scoop," Ten Speed Press, 2007
Ingredients
Start to finish: About 1 hour
Makes: About 1 quart
3 medium ripe Hass avocados (about 1 1/2 pounds)
3/4 cup sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon fresh lime juice
Big pinch salt
Directions
Slice the avocados in half and remove the pits. Use a spoon to scoop out the flesh, then cut it into chunks.
In a food processor or blender, combine the avocados, sugar, sour cream, heavy cream, lime juice and salt. Puree until smooth and the sugar is dissolved.
Freeze immediately in an ice cream maker according to manufacturer's instructions.
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