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Avocado Lime Ice Cream

Original Scoop Adventures Recipe

Makes 1 quart

The first time I tried avocado I was already an adult. Perhaps my lack of exposure to avocados was due to a limited culinary palate as a child, or because I did not live in California, or maybe I just thought they looked weird. No matter, because when I did try an avocado for the first time I was hooked. Smooth, creamy, nutty, and healthy. Given its high fat content and natural creaminess, avocado is a perfect ice cream ingredient. The nutty flavor and creamy texture are evident in every bite and well balanced by the bright lime notes. Delicious and good for you!

- Lindsay Clendaniel, author of Scoop Adventures: The Best Ice Cream of the 50 States

Lime syrup:

¼ cup (59ml) lime juice

¼ cup (50g) sugar

Ice Cream Base:

3 medium ripe avocados
½ cup (100g) granulated sugar
½ cup (118ml) plain yogurt

½ cup (118ml) milk
1 cup (237ml) heavy cream
Pinch of salt

To prepare lime syrup, combine lime juice and sugar in a small saucepan and place over medium heat. Heat until sugar is dissolved, 2 to 3 minutes. Pour into a small bowl, cover and refrigerate until completely cool.

Before making ice cream base, make sure that all ingredients are well chilled. Slice avocados in half, remove pits, and scoop out the flesh into a blender or food processor. Add sugar, yogurt, milk, cream, and salt. Blend until smooth. Add lime syrup and pulse to combine (mixture will be thick). Pour into an ice cream maker immediately* and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

*Note: Immediate freezing is necessary to prevent browning.If you don't want to make the ice cream immediately, place the unchurned ice cream base directly into the freezer. When ready to use, thaw in the refrigerator and then follow directions for churning.

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