Kem Trai Bo - Avocado Ice Cream

Of all the ice creams I've made, this is probably the most 'controversial' flavour. It remains divided among friends. Some like it, some have called it frozen guacamole. It almost has a savoury taste that most people are not used to in ice cream, expecting it to be sweet somehow.

I'd love to try a batch again, and it may have been a little chewy when I did it, as the avocados may not have been 'very ripe' enough.

125ml (4 fl oz / 1/2 cup) milk
375ml (13 fl oz / 1 1/2 cups) pouring (whipping) cream
1 1/2 very ripe avocados
1 tablespoon lemon juice
2 tablespoons condensed milk
1 teaspoon salt
4 egg yolks
100g (3 1/2 oz) caster (superfine) sugar

Put the milk and cream in a saucepan and bring it to the boil over medium heat. Meanwhile, remove the flesh from the avocados and blend it in a food processor with the lemon juice, condensed milk and salt. As soon as the cream comes to the boil, blend it from the avocado in the food processor. Whisk the egg yolks while continually whisking. Pour the mixture back into a clean saucepan and cook for about 5 minutes over medium heat, stirringly constantly, until the mixture thickens slightly and coats the back of a wooden spoon. Remove from the heat and pour it into a bowl and place over ice to cool.

Put the mixture in an ice cream machine and churn until frozen, or place in a freezer and whisk it every half hour until frozen. It will take 4-5 hours to freeze.