Almond-Chocolate Ice Cream

INGREDIENTS:

For Ice Cream:

• 2½ Avocados (butter fruit) 
• 2 tablespoons gelatin
• ½ tin condensed milk
• 1½ cups milk
• 2 tablespoons custard powder
• ½ cup cream
• 6 tablespoons sugar

 

Method:

 

Heat milk and bring to a boil.  Mix custard powder with a little water and beat well making sure there are no lumps.  Add to the milk and keep stirring till the mixture becomes thick.  Add condensed milk and cook on low heat.

Mash avocadoes into pulp.   Add avocadoes and sugar to milk mixture and remove form fire.  Keep in the fridge to cool.  Once cooled fold in whipped cream and freeze until firm.

For Crust:

INGREDIENTS:

• 3 eggs whites
• ½ cup powdered sugar

  

Method:

Beat egg whites with sugar till stiff.  Grease a small round tray, spread the mixture and bake in a slow oven for 1 hour at 160^oC.  To serve unmold ice cream over crust and cut into slices.  Serve with whipped cream.