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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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The avocado is sweet here, not savory. The good fat from the avocado makes this a heart-healthy choice. The lemon juice and vitamin C tablet will help the avocado keep it's pale green color. Ingredients:
2 cups milk, divided |
3/4 cup sugar, divided |
1 teaspoon lemon juice |
2 tablespoons cornstarch |
2 avocados, ripe yet still firm |
1 vitamin, c tablet crushed |
Directions:
1. Make the custard. Mix 1 3/4 cups milk with 1/2 cup sugar and lemon juice. Bring to a boil over medium heat.
2. In a separate bowl, mix the remaining 1/4 cup milk with the cornstarch, stirring very well to blend completely. Stir cornstarch mixture into milk, returning to a boil while stirring constantly.
3. Boil one minute. Remove from heat and place into a metal bowl to chill. Place metal bowl into a larger bowl filled with ice to speed up the cooling process. Be sure to stir the custard while it is cooling to prevent lumps.
4. Peel, seed and puree avocados with the crushed vitamin C and remaining 1/4 cup sugar. When well blended gently stir in the custard and mix well.
5. Place in freezer compartment of an ice cream maker. Follow your manufacturer's instructions for freezing.
6. Once frozen, place in an airtight container and harden for at least one hour before serving.
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