I Scream for Ice Cream

Anyone for avocado ice cream? I tried some today and it wasn't half bad. I'd say it was half good. I prefer my avocados with chips and salsa and my ice cream minty and filled with chocolate chunks. But I am open to some of the more savory ice cream flavors out there (olive oil for one) and hadn't had ice cream all summer, so, why not live on the edge?

I am interested in making my own ice cream flavors, but since I don't have an ice cream maker, someone else will have to please test this recipe that I found. (No, I am NOT shirking my blogging duties! Well, not exactly.) I like that it doesn't bother including eggs and it sounds pretty simple (I guess all ice cream recipes must be?). Also, if you do try to make this recipe, the consensus at work was that the avocado flavor is a bit more heightened if the ice cream is eaten a bit soft, rather than straight from the freezer. And maybe even better with a shot of tequila on the side.

Avocado Ice Cream
(Alton Brown/Good Eats/Food Network)

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

1. Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree.

2. Transfer the mixture to a medium mixing bowl. Add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

3. Process the mixture in an ice cream maker according to the manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.