Creamy, Dreamy, Zingy: The Avocado Gelato You Didn’t Know You Needed

Warm the milk in a saucepan.

While the milk warms, whisk together ½ cup sugar, salt and 3 tablespoons of cornflour,.

Seperate the eggs and add the 2 egg yolks to the cornflour.

Whisk until creamy and fluffy

Slowly add a little warm milk to the mixture to temper the eggs.

Note: It is crucial that the milk is only slightly warm to prevent the eggs from curdling.

Add the sugar-egg mixture back to the saucepan. Heat slowly and continue stirring until the mixture thickens and coats the back of a spoon. This will take about 8 minutes.

Important: Do not boil the mixture, as eggs will curdle above 62°C.

Once thickened, add the vanilla and cream and stir through.

Pour the custard through a sieve into a bowl and allow it to cool for a few hours. Then place it in the fridge until completely cold.

Tip: Cover the surface of the custard with cling film to prevent a skin from forming. Ensure the cling film touches the custard directly.

When the mixture is cool, blend with 1 avocado and add the lemon juice. Adjust the lemon juice to taste. You might need a little more if you used a small lemon.

Get an ice cream machine ready. Follow instructions for your specific ice cream machine and pour the mixture into the machine and churn until frozen and creamy. Store in the freezer if not eating straight away. Add pistachio’s in the last stages of churning. Top with pistachio’s before freezing.