Avocado Ice Cream

• 1 can evaporated milk 410 gr.
• 3/4 cup sugar
• 2 avocado ripe
• 7/8 cup whipping cream chilled
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

1. Gently heat the evaporated milk with the sugar but do not allow to boil. Stir to ensure the sugar is dissolved.
2. Leave to cool completely, cover with plastic film and refrigerate for 1 hour.
3. Peel and remove the stones from the avocados. (Roll the avocado on a smooth surface, firmly pressing down with the palm of the hand, and then cut in half. The flesh will come away easily from the peel.)
4. Place all the ingredients in a large bowl, including the chilled evaporated milk, and blend until smooth and creamy.
5. Transfer the mixture to an ice cream maker until firm and leave in the freezer for at least 1 hour before eating.
6. If not using an ice cream maker: Transfer to a container, metal if possible, and place in the freezer, stirring every 30 minutes until smooth and creamy.
7. After more than 1 day in the freezer, leave at room temperature for a few minutes before serving to allow it to regain its creaminess.

milk, sugar, avocado, whipping cream, lemon juice, vanilla

Taken from www.yummly.com/recipe/Avocado-Ice-Cream-561475 (may not work)