Avocado ice cream recipe

Avocado ice cream recipe



  1. Warm 1 cup milk in a pan. While the milk warms, whisk together 2 eggs and ½ cup sugar in a separate bowl. 
  2. Slowly add warm milk to the eggs and sugar, whisking continuously.
    It is crucial that the milk should just be slightly warm so your egg don’t curdle.
  3. Add 2 cups of cream and vanilla to the milk mixture. Return to the saucepan. Heat slowly and continue stirring until the mixture is thick and coat the back of a spoon. Again, don’t boil the mixture or the eggs will curdle. Eggs cook at 62’C and once it goes above that temperature it will start to curdle.
  4. When the mixture is cool, blend with the 2 avocado’s and add the lemon juice. Adjust the lemon juice to taste. You might need a little more if you used a small lemon. 
  5. Get ice cream machine ready. Follow instructions for your specific ice cream machine and pour mixture into the machine and churn until frozen and creamy. Store in the freezer if not eating straight away.