Ice Cream Recipe

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1 cup heavy cream
Peel and pit the avocados. Cut them into chunks and puree in a food processor.
You should have about 3 cups of puree. With the machine running, add the
remaining ingredients.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Custard Ice Cream Base
This base will keep for 3 to 4 days the refrigerator in a tightly covered container.
Please note that it is important that the container be well sealed or the base will
absorb flavors from other foods. If you prefer to use turbinado sugar, substitute it
for the granulated in this recipe.
3 cups heavy cream
1 cup whole milk
¾ cup sugar
4 egg yolks
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks
in a bowl and whisk briefly. Still whisking, slowly pour the eggs to combine with
the mixture in the saucepan. Cook over medium heat, stirring constantly, until the
mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure
not to let the mixture boil to avoid curdling. Strain the mixture into a clean bowl
and use as directed in the specific recipes.
There isn’t enough pure vanilla in the world to satisfy America’s craving for
vanilla ice cream, which explains why most vanilla ice cream is artificially
flavored.
Vanilla is far and away the most popular ice cream flavor in the country.
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Chocolate is the second most popular ice cream flavor but vanilla sales outnumber
chocolate by over three to one.