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“A silky-smooth, icy treat perfect for hot summer days. Since the smooth texture of this ice cream is due to the avocado, its is best to make this in an ice cream freezer. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.”
READY IN:
15mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 2 cups milk
  • 12 cup sugar
  • 14 teaspoon salt
  • 2 eggs, well beaten
  • 1 cup whipping cream
  • 1 teaspoon lemon extract
  • 1 cup avocado, mashed

Directions

  1. Combine milk, sugar and salt; heat to scalding.
  2. Pour over eggs, stirring constantly.
  3. Add cream and lemon extract and cool.
  4. Add avocado and mix thoroughly; freeze in ice cream freezer.

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