Avocado Ice Cream

• 4 small ripe Hass avocados (22 ounces, 624 grams), peeled and pitted
• 1 (14-ounce) can sweetened condensed milk
• 11/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup (149 grams) sugar
• 1 teaspoon vanilla extract

1. Puree the avocado with an immersion blender in a large bowl until smooth.
2. Add the condensed milk, cream, milk, sugar and vanilla and puree until completely smooth and fully combined. Chill in the refrigerator in a covered container overnight.
3. Freeze according to the ice cream manufacturer's directions.
4. Place in containers in the freezer and allow to harden, about three hours. It will last for about a month in the freezer.
5. Kitchen Tip:
6. If you don't have an ice cream maker, the avocado cream may be served as a pudding. Chill overnight and enjoy as an indulgent breakfast.

avocados, condensed milk, heavy cream, milk, ube, vanilla

Taken from www.epicurious.com/recipes/member/views/avocado-ice-cream-52864271 (may not work)