Avocado Ice Cream With Hazelnut Shards Recipe

• Commission Serves: 4
• 4 x Egg Yolks
• 3/4 c. Sugar
• 2 c. Lowfat milk
• 1/2 c. Whipping cream
• 2 1/2 lb California Avocados, ripe (5 medium)
• 2 tsp Lime juice
• 1 tsp Lemon juice Hazelnut Shards
• 2 1/4 c. Sugar
• 5 Tbsp. Water
• 3/4 c. Hazelnuts, skinned, toasted, coarsely minced

1. Beat yolks and sugar till ribbons form; reserve.
2. Heat lowfat milk to boiling, stirring frequently.
3. Temper reserved egg mix with a little warm lowfat milk; stir tempered mix into remaining warm lowfat milk.
4. Heat mix over low heat to 185 degrees F, stirring constantly.
5. Remove from heat; continue to stir a few min; stir in cream.
6. Thoroughly refrigeratemix.
7. Meanwhile, pit and peel avocados.
8. Puree in a food processor with lime and lemon juices.
9. Whisk avocado puree into chilled custard.
10. Freeze in an ice cream freezer following manufacturer's instructions.
11. Store in an airtight container in the freezer.
12. Garnish each serving with Hazelnut Shards
13. Hazelnut Shards
14. Preparation:Mix sugar and water in a heavy saucepan.
15. Over medium-low heat, cook sugar and water without stirring till water evaporates and sugar turns golden, about 10 min.
16. Working quickly, stir in finely minced nuts.
17. Immediately very thinly spread mix on a buttered sheet pan.
18. Cold.
19. Break into shards.

commission, egg yolks, sugar, milk, whipping cream, california avocados, lime juice, lemon juice hazelnut shards, sugar, water, hazelnuts

Taken from cookeatshare.com/recipes/avocado-ice-cream-with-hazelnut-shards-72452 (may not work)