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