Ingredients

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• ½ tsp kosher salt
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 2 avocados (400g/14oz), peeled, pitted and quartered

Instructions

1. In a medium-sized bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale yellow in color.
2. Heat the milk over medium heat until it begins to simmer but do not let it boil. Remove the milk from the heat. Slowly add about 1/2 cup of the hot milk to the egg yolk and sugar mixture, whisking constantly until well combined.
3. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Heat over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This may take a few minutes. Strain the mixture into a bowl to remove any cooked egg pieces.
4. In a food processor, add the avocado and 1/2 cup of heavy cream. Process until smooth. If desired, strain the mixture through a sieve.
5. Add the avocado mixture, heavy cream, and vanilla extract to the bowl with the custard mixture and stir until well combined. Cover the bowl with plastic wrap, ensuring that the plastic wrap is in direct contact with the surface of the ice cream base to prevent a skin from forming during chilling. Refrigerate until cooled. Alternatively, you can pour the mixture into the ice cream bowl and select the chilling mode to cool it.
6. Select the ice cream mode and churn the ice cream mixture in the ice cream maker until it becomes thick and has the consistency of soft-serve ice cream. Alternatively, you can wait for the cycle to complete.
7. Spoon the ice cream into a shallow container or a loaf pan. Cover the surface of the ice cream with plastic wrap or wax paper. Freeze for at least 4 hours, or until firm. Let the ice cream sit at room temperature for about 5 minutes before serving. Scoop and enjoy.