The ingredients are very simple and the process even easier. Without eggs, there was no need to create the custard base typical in ice cream. Which meant I was able to make the base and the ice cream on the same night.
Avocado Ice Cream
(Source: Alton Brown - Food Network)
3 small to medium avocados
1 T freshly squeezed lemon juice [After tasting the mix, I increated this to the juice of 1/2 a lemon]
1 1/2 cups whole milk [I substituted fat free half and half here]
1/2 cup sugar
1 cup heavy cream [I substituted skim milk here]
Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree.
Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. [I added the half and half to the blender too so as not to dirty an extra dish.]
Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
I packaged some ice cream for us and another container for my parents and brother.
Note: This ice cream sets up HARD!! I think that has something to do with the fact there is not the egg/custard base. Either way, it's kind of an avocado ice cube. But when subjected to the microwave for ~30 seconds it seems to be just fine.