Avocado Ice Cream (Vegan)

• 2 cups whole-fat soymilk
• 3/4 cup evaporated cane juice
• 1 pinch salt
• 3 slices fresh orange zest (4-by 1-inch)
• 2 tablespoons cornstarch
• 2 firm-ripe california avocados (1 to 1 1/4 lb total)
• 500 ml vitamin C powder (crush a chewable pill)

1. Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
2. Quarter, pit, and peel avocados, then puree with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
3. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
4. Ice cream can be made 1 week ahead.

wholefat soymilk, cane juice, salt, orange zest, cornstarch, california avocados

Taken from www.food.com/recipe/avocado-ice-cream-vegan-294293 (may not work)