	Eggs	2 Small, separated
	Granulated sugar	1⁄3 Cup (5.33 tbs)
	Light cream	1 1⁄4 Cup (20 tbs)
	Avocado	2
	Finely grated zest of orange	1 Large
	Orange	1 Large, juiced
	Whipped heavy cream	1 1⁄4 Cup (20 tbs)

Directions

1. Put egg yolks with the sugar in a bowl and beat until thick
2. Put the light cream in a heavy based saucepan and heat to just below simmering point then beat into the egg yolks
3. Return to the rinsed pan and cook over low heat, stirring constantly until thickened
4. Set aside to cool stirring occasionaly
5. Remove flesh from the avacados and puree with the orange zest and juice and put it in a bowl
6. Beat in the cooled custard and fold in the whipped cream
7. spoon into a container, cover and freeze until becoming firm
8. beat well in a bowl
10. beat the eggs until stiff but not dry and fold into the avocado mixture
11. spoon the mixture back into the container
12. cover and freeze until firm
13. about30 mins before serrving, transfer to the refrigerator
14. when serving top each bowl of ice cream with a lemon slice

Comments

Comments: 5 | Add a Comment

shantihhh says :

This recipe to me is better much less sugar which doesn't cover up the creamy avocado flavour. This ice cream is very popular all over Asia, SE Asia, India, also corn ice cream, taro, and other exotic to Western palat flavours. My favourit is Durian ice cream!

Posted on: 13 September 2007 - 10:08pm

Petal says :

Somebody else also posted this. What is it avocado ice cream month ? :-D I had never heard of this before ever ever in my life !! Great recipes btw!! thanks for sharing!!:)

Posted on: 13 September 2007 - 6:47pm