- 12 ounces avocado pulp (about 3 avocados)
- 1 tbs lemon juice
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Place avocado pulp, lemon juice, milk and sugar in blender and puree until smooth.
Reduce blender speed to low and add the cream on a steady stream.
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.
Serve immediately or harden in freezer for a firmer texture.