Avocado Cream

• 2 avocados, semi soft to the touch
• 1 1/2 cups milk
• 1 medium yellow lemon - juice
• 1 lime - grated for decoration
• Sugar to taste

1. Cut the avocados lengthwise around the seed. Open the two halves to expose the pit. Cut the halves in half again, exposing more of the pit. Discard the pit. With a spoon, scoop out the avocado's flesh.
2. Put the avocado, 1 cup of milk and juice of 1 lemon in food processor and beat until creamy - ice cream consistency. If needed, add more milk, it depends on the size of the avocado and weigh of flesh. As I say previously, you want the consistency of ice-cream.
3. Add sugar to your liking - it should be sweet, it's a dessert. Again here, it's your call, I like mine sweet as I like the taste of the avocado, the acidity of the lemon and the sweetness of the sugar.
4. Divide in bowls or put the cream in one big bowl. Decorate with zested lime.rnRefrigerate at least 1/2 hour.
5. Note: Even though the cream has lemon juice, it will darken slightly with the oxidation of the avocado, so better eat as soon as possible.

avocados, milk, lime, sugar

Taken from food52.com/recipes/12850-avocado-cream (may not work)