Desserts Frozen: Avocado Icecream by Recipe Cottage

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	Avocado Icecream

		Avocado and Coffee Ice Cream (ES KRIM ADPOKAT) Makes about 900 ml / 3 3/4 cups ice cream 625 ml / 2 1/2 cups milk 225 g / 1 cup plus 1 tbsp sugar 1 tsp / 1 tsp instant coffee 1/2 tsp / 1/2 tsp vanilla extract 800 g / 1 3/4 pounds avocado (very ripe, about four) Combine the milk, sugar and coffee together in a saucepan and bring to just below boiling point. Remove the pan from the heat and stir in the vanilla extract. Leave on one side whilst you halve the avocados and remove their stones. Then use a spoon to scoop out the flesh into a food processor or blender. Blend until smooth then, with the machine still running, pour in the milk mixture via the funnel. If the food processor is not large enough to take all the liquid, simply add as much as it will accommodate. When the mixture seems smooth, strain it to remove any pieces of avocado or flakes of brown skin from around the stone. Whisk in any remaining milk mixture. This mixture will lose its luminous green and discoulour the longer it is left, so cover closely with buttered greaseproof paper, pushing it down directly on to the surface of the liquid and on to the sides of the jug to exclude as much air as possible. Then refrigerate. Once the mixture has cooled sufficiently, still freeze or churn in the ice-cream machine as soon as possible. When it has the consistency of thickly whipped cream stop the machine and quickly scrape the mixture into plastic freezer boxes. Level the surface and cover with waxed or greaseproof paper and a lid. Finally, label, then freeze. Serve within 1 hour. If frozen, allow about 30 minutes in a fridge to soften sufficiently to serve. Serve with Chocolate Fudge Sauce.