Avocado ice cream is a favorite in Mexico, and ice creams and milkshakes are popular in various Asian countries. There are many avocado ice cream recipes out there; a good online collection is at www.gourmetsleuth.com/avocado_icecream.htm. After experimenting with various recipes (chile, tequila, sour cream, etc.), here is my own rich version of avocado gelato.
Note: If you just want to eat avocado gelato without making your own, Whole Foods is the only place in Austin I've found that makes it. They don't always have it, so call first.
Makes 1.5 quarts
5 egg yolks
3/4 cup sugar
2 cups whole milk
1 cup cream
1 teaspoon vanilla
2 cups of ripe avocado (about 3 medium avocados)
2 tablespoons lime juice
1 pinch salt
With an electric mixer, beat sugar and eggs yolks till frothy.
In a saucepan over medium heat, warm the milk and cream just to a simmer, stirring frequently. To temper the egg mixture, beat into it a small amount of the milk mixture, and then slowly add the rest of the milk and combine thoroughly.
Pour the mixture into the saucepan and heat it slowly, stirring constantly, until it thickens enough to coat a spoon. Remove from heat and cool.
Peel and seed the avocados. Puree pulp in a food processor with lime juice and salt. Add cooled custard and pulse a few times to mix thoroughly.
Strain mixture through a fine sieve, cover, and chill in fridge for at least four hours. Freeze in ice cream maker according to directions, and store in airtight container.