Avocado Ice Cream

Description

Purchased from the Van Meter Estate in Quinlan, Texas

I purchased this collection in 1992. Notation on card says 1932. It also indicates it cam from The New Calavo Hostess Book.

• Contributed by Cat's Recipes Y-Group

Ingredients

• 1 cup sugar
• ½ cup water
• 1 tsp vanilla
• 1 quart milk
• 1 pint cream
• 2 cups ripe avocado pulp
• 1 egg, white only
• 1 cup finely sliced avocado

Directions

1. Boil the Sugar and water until it forms a syrup, then add vanilla.
2. Mix syrup with milk and cream and put in freezer for 10 minutes until partially frozen.
3. Combine avocado pulp with egg white and beat well.
4. Blend avocado pulp and slices with milk mixture and freeze hard.