Prep Time: 15 minutes
Ingredients:
two massive avocados, peeled, seeded, & sliced
four cups medium or whipping cream, divided use
three Tablespoons tequila or light rum
three massive egg yolks
two Tablespoons all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla
Preparation:
Merge the avocados & one cup of the cream in the container of a blender or food processor. Add the tequila or rum & whirl until smooth. Refrigerate for two hours.
Beat the egg yolks with another cup of the cream.
In a saucepan, merge the flour, sugar, & salt & whisk to blend thoroughly. Slowly whisk in the remaining two cups of cream & stir over medium heat until slightly thickened. Whisk half the hot mixture in to the egg yolks. Pour the mixture back in to the pan & stir over medium heat for one minute. Remove from the heat, stir in the vanilla, & chill for two hours.
Merge the avocado mixture & the egg yolk mixture in the container of an ice cream machine & method according to the manufacturer's instructions.
Yield: 8 servings
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