End your Mexican-inspired feast with this creamy avocado ice-cream.
- Flesh of 4 avocados
- Juice of 2 limes
- 200g caster sugar
- 300ml thickened cream
- 1 teaspoon vanilla extract
- Whiz avocado and lime juice in a food processor until a smooth puree.
- Beat the sugar and cream with electric beaters to combine. Add avocado and vanilla, then whisk until well combined.
- Churn mixture in an ice cream machine according to manufacturer's instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times). Transfer to a container and freeze for 4 hours or until firm.