Avocado Ice Cream
Ingredients
- 2 each eggs, separated
- 1/3 cup granulated sugar
- 0 cup light cream
- 2 each avocados
Instructions
- 1
Finely-grated zest and juice of 1 large orange 1 1/4 cups heavy cream, whipped Put egg yolks with the sugar in a bowl and beat until thick.
- 2
Put the light cream in a heavy-based saucepan, and heat to just below simmering point then beat into the egg yolks.
- 3
Return to the rinsed pan and cook over low heat, stirring constantly, until thickened.
- 4
Set aside to cool, stirring occasionally.
- 5
Remove the flesh from the avocados and purée with the orange zest and juice and put in a bowl.
- 6
Beat in the cooled custard and fold in the whipped cream.
- 7
Spoon into a container, cover and freeze until just becoming firm.
- 8
Beat well in a bowl.
- 9
Whip the egg whites until stiff but not dry and fold into the avocado mixture.
- 10
Spoon the mixture back into the container.
- 11
Cover and freeze until firm.
- 12
About 30 minutes before serving, transfer the ice cream to the refrigerator.
- 13
When serving, top each bowl of ice cream with a lemon slice.
- 14
Serves 6 to 8.