You may also like
Categories:Viewed: 2 - Published at: 7 years ago
Ingredients
- 1 can evaporated milk 410 gr.
- 3/4 cup sugar
- 2 avocado ripe
- 7/8 cup whipping cream chilled
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Method
- Gently heat the evaporated milk with the sugar but do not allow to boil. Stir to ensure the sugar is dissolved.
- Leave to cool completely, cover with plastic film and refrigerate for 1 hour.
- Peel and remove the stones from the avocados. (Roll the avocado on a smooth surface, firmly pressing down with the palm of the hand, and then cut in half. The flesh will come away easily from the peel.)
- Place all the ingredients in a large bowl, including the chilled evaporated milk, and blend until smooth and creamy.
- Transfer the mixture to an ice cream maker until firm and leave in the freezer for at least 1 hour before eating.
- If not using an ice cream maker: Transfer to a container, metal if possible, and place in the freezer, stirring every 30 minutes until smooth and creamy.
- After more than 1 day in the freezer, leave at room temperature for a few minutes before serving to allow it to regain its creaminess.
