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Avocado Ice Cream3 egg yolks
3/4 cup of milk
3/4 cup of sugar
A dash of salt
1 cup of heavy cream
2 ripe medium avocados, peeled
A few drops of green food coloring |
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Beat the first 4 ingredients together in top part of small double boiler. Put over simmering water and cook, stirring, until thickened and mixture coats a metal spoon. Cool. Whip cream until thick. Add avocado to cream, one slice at a time, beating until blended. Add coloring. Fold into first mixture. Pour into freezing tray and freeze until firm. Serve plain or with a sauce made from 1 box of thawed frozen raspberries, whirled in blender. Makes 4 servings
 
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