Avocado Ice Cream

Ingredients

• 12 ounces avocado flesh, about 3 medium specimens-worth
• 1 tablespoon lemon juice, freshly squeezed
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 cup heavy cream

Directions

• Halve the avocados, remove pits and use a large spoon to scoop out the flesh.
• Place avocado, lemon juice, milk and sugar in blender carafe and puree until smooth.*
• Reduce blender speed to low and slowly add the cream.
• Chill the mixture in an air-tight container until it reaches 40 degrees F or below, 4 to 6 hours.
• Process the mixture in an ice cream maker according to the manufacturer's directions. This mixture sets up very fast, so count on it only 5 to 10 minutes to process to soft-serve consistency.
• Serve immediately or harden in freezer for 3 to 4 hours for a firmer texture.