Avocado Ice Cream

• 3 medium-sized ripe Hass avocados (about 1 1/2 pounds, 675 g)
• 3/4 cup (150 g) sugar
• 1 cup (240 g) sour cream
• 1/2 cup (125 ml) heavy cream
• 1 tablespoon freshly squeezed lime juice
• Big pinch of salt

1. Slice the avocados in half and pluck out the pits.
2. Scoop out the flesh with a spoon and cut it into little pieces.
3. Puree the avocado pieces in a blender or food processor with the sugar, sour cream, heavy cream, lime juice, and salt until smooth and the sugar is dissolved.
4. Freeze immediately in your ice cream maker according to the manufacturers instructions.
5. A great summertime refresher is Avocado Licuado con Leche (or batido) milkshakes, popular in South and Central America.
6. For each serving, put 2 scoops (4 ounces, 115 g) of Avocado Ice Cream in a blender along with 1/2 cup (125 ml) milk, 2 teaspoons sugar, 3 ice cubes, and a squirt of freshly squeezed lime juice.
7. Blend until smooth, then pour into a glass.
8. A shot of espresso can be added as well.

avocados, sugar, sour cream, heavy cream, freshly squeezed lime juice, salt

Taken from www.epicurious.com/recipes/food/views/avocado-ice-cream-379894 (may not work)