Ingredients:
- 300g Avocado flesh (approximately 3 small avocados)
- 300ml Semi skimmed milk
- 100g Caster sugar
- 1 tbsp Lemon juice
- 200ml Double cream
Directions:
- In a food processor, add the avocado, semi skimmed milk, caster sugar and lemon juice. Process until smooth, ensuring there are no lumps.
- Add the double cream and process to combine.
- For best results, place the mixture into the refrigerator and chill for at least 2 hours or over night.
- When you are ready to churn the ice cream, briefly whisk the mixture and pour into the ice cream machine.
- Churn your ice cream for 30 minutes or until you reach your desired consistency.
- Serve immediately or place in the freezer in an airtight container for a firmer texture.
Hints & tips
- Ensure that the mixture has chilled to 4ºC or below before churning.
- Delicious served with Amaretti biscuits.
