Avocado Honey Lime Ice Cream - egg yolks

Method

• Whisk together eggs, honey and salt in a medium bowl; set aside.
• In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer.
• Once liquid begins to bubble, remove from the heat.
• Cover and let steep 2 hours.
• Once cream mixture has cooled, strain into another medium saucepan.
• Over low heat, bring to a simmer again.
• 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.
• Then, return the mixture to the saucepan.
• 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).
• Strain mixture into a clean bowl and allow the steam to escape.
• Cover and chill mixture until cold (at least 3 hours, and up to 1 day).
• Process the custard in an ice cream maker according to the manufacturers instructions.
• Add avocado puree halfway through freezing.
• Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days.