Avocado ice cream

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 6
Servings 4
Time 7 minutes plus 5-8 hours freezing time

Ingredients

  • 500
    g
    avocados, peeled and stoned
  • pinch salt
  • 100
    g
    castor sugar
  • 45
    ml
    fresh lemon juice
  • 125
    ml
    cream
  • toasted hazelnuts, roughly chopped, to serve
 

Method

 
1. Blend avocados, salt, sugar and lemon juice in a food processor. 2. With the machine running, pour in cream, then chill. 3. Churn in an ice cream machine or freeze in a chilled container for two hours. Beat with an electric whisk until slushy. Repeat this at least twice every 60 to 90 minutes until frozen. 4. Serve topped with hazelnuts.
 

 

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