- 2 ripe avocado – the softer the better
- 2 cups (475 ml) whole milk
- 2 tbsp corn starch
- 1 lemon
- 1/4 cup (50 g) of sugar
- a pinch of baking soda
Cut 2 or 3 strips of lemon peel from the lemon and put the to boil in a pan with the 1.5 cups milk and sugar over medium heat. Grate the rest of the lemon peel into the milk. While the milk heats up, dissolve the corn starch in 1/4 cup milk (better in a cup with a wisk) and add it in the pan. Simmer for 2-3 minutes. Turn off heat and remove the lemon peel. As the milk cools, peel the avocados and cut them into pieces. Purée them in a food processor or blender with 1/4 cup milk. Add them to the milk, add a pinch of baking soda, and wisk well. Put the mixture into a gelato machine.
This recipe is modified from this one. I exploit more of the lemon and I use 1/3 of the sugar (my standard rule for U.S. frozen dessert sources). The pinch of baking soda adds a hint of “cake batter” flavor. A food processor is better because the avocados tend to get stuck in a blender; this can be avoided by adding some milk). The flavor is much better when the avocados are very ripe (even browning), but the color may be somewhat compromised.