Ripples

And now for something completely different. I’ve had this recipe for several years (I got it from Alton Brown’s Good Eats) but I never had the nerve to try it until now:

Avocado Ice Cream

3 medium avocados

1 tablespoon freshly squeezed lemon juice (I didn’t have lemons, so I used a lime)

1 1/2 cups milk

1/2 cup sugar

1 cup heavy cream

Peel and pit avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill approximately 4 to 6 hours. Process the mixture in an ice cream maker according to manufacturer's directions. This mixture sets up very fast, so expect it to take only 5 to 10 minutes to process. Serve immediately or place in freezer for 3 to 4 hours for firmer texture.