Caster sugar 250g Lemons 2, zest and juice of Limes 2, zest and juice of Double cream 200ml Whole milk 600ml Avocados 4, ripe Fine sea salt a pinch

Put the sugar, lemon and lime zest and juice in a heavy-based saucepan. Slowly bring to the boil, stirring to dissolve the sugar. Once the sugar has melted, add the cream and stir well. Gradually bring to the boil. As soon as it starts to bubble, remove the pan from the heat, pour in the milk and stir. Halve the avocados, then remove the stones, scoop out the flesh and place in a food processor or blender. Pour in the milk and cream mixture and blitz until smooth, scraping the sides to make sure there are no chunks of avocado left. Pour the mixture into a shallow plastic container and place in the freezer. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the avocado ice cream to the freezer for a final freeze. Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

Desserts

Avocado ice cream

Yep, we're going there

Added on July 6, 2016

Used to smothering it on sourdough? Think again as those silky smooth avocados make a knock-out ice cream too

Makes 1.2 litres

You will need

Caster sugar 250g
Lemons 2, zest and juice of
Limes 2, zest and juice of
Double cream 200ml
Whole milk 600ml
Avocados 4, ripe
Fine sea salt a pinch

Method

Put the sugar, lemon and lime zest and juice in a heavy-based saucepan. Slowly bring to the boil, stirring to dissolve the sugar.
Once the sugar has melted, add the cream and stir well. Gradually bring to the boil. As soon as it starts to bubble, remove the pan from the heat, pour in the milk and stir.
Halve the avocados, then remove the stones, scoop out the flesh and place in a food processor or blender. Pour in the milk and cream mixture and blitz until smooth, scraping the sides to make sure there are no chunks of avocado left.
Pour the mixture into a shallow plastic container and place in the freezer. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the avocado ice cream to the freezer for a final freeze.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

Supported by

You will need

Caster sugar 250g
Lemons 2, zest and juice of
Limes 2, zest and juice of
Double cream 200ml
Whole milk 600ml
Avocados 4, ripe
Fine sea salt a pinch

Method

Put the sugar, lemon and lime zest and juice in a heavy-based saucepan. Slowly bring to the boil, stirring to dissolve the sugar.
Once the sugar has melted, add the cream and stir well. Gradually bring to the boil. As soon as it starts to bubble, remove the pan from the heat, pour in the milk and stir.
Halve the avocados, then remove the stones, scoop out the flesh and place in a food processor or blender. Pour in the milk and cream mixture and blitz until smooth, scraping the sides to make sure there are no chunks of avocado left.
Pour the mixture into a shallow plastic container and place in the freezer. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the avocado ice cream to the freezer for a final freeze.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).