Avocado Honey Lime Ice Cream

• 4 large egg yolks
• 2/3 cup honey
• 1/8 teaspoon salt
• 2 cups half and half
• 1 cup buttermilk
• 2 tablespoons lime zest
• 3 ripe California avocados, peeled, seeded, and pureed

1. Whisk together eggs, honey and salt in a medium bowl; set aside.
2. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer.
3. Once liquid begins to bubble, remove from the heat.
4. Cover and let steep 2 hours.
5. Once cream mixture has cooled, strain into another medium saucepan.
6. Over low heat, bring to a simmer again.
7. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking.
8. Then, return the mixture to the saucepan.
9. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170F to 175F, about 4 minutes (do not allow mixture to boil).
10. Strain mixture into a clean bowl and allow the steam to escape.
11. Cover and chill mixture until cold (at least 3 hours, and up to 1 day).
12. Process the custard in an ice cream maker according to the manufacturers instructions.
13. Add avocado puree halfway through freezing.
14. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days.

egg yolks, honey, salt, buttermilk, lime zest, california avocados

Taken from www.foodrepublic.com/recipes/avocado-honey-lime-ice-cream-recipe/ (may not work)