recipe was found online by a Taiwanese lady. This is not a typical ice cream recipe because there is no egg added. Although it's milk based, it is more like sorbet, avocado sorbet.There are several avocados sitting in the fridge for a while but I don't plan to use them for sushi at the moment. Before they turn rotten, I decide to make the avocado ice cream. The
I don't usually have heavy cream at hand, no exemption this time. So I tried whole fat milk instead, and surprisingly, it turned out pretty good. The only problem was that I didn't use an ice cream machine so I have to stir it every 30 minutes before it set. But it all worth the effect. The final product is smooth, creamy, and so avocado...the bonus is the color of the ice cream-I love the light green presentation!