Avocado Ice Cream
- 3 medium avocados, peeled and pitted
- 1tbsp lemon juice
- 375ml whole milk
- 115g caster sugar
- Pinch of sea salt
- 240ml double cream
1. Put the avocados in a blender with the lemon juice, milk, sugar and salt and blitz to puree.
2. Transfer the mixture to a bowl, add the cream and whisk until well combined. Chill in the fridge for 5 hours.
3. Churn in an ice cream machine for 5 minutes, until set. For soft ice cream, serve immediately – or for a firmer consistency, freeze for 3 hours.