Peel and roughly chop the avocados. In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree.
In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.
In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.
To serve, scoop out into a dish and garnish with whipped cream or fruit.
Recipe courtesy of Irene Khin Wong, Saffron 59