Avocado Ice Cream
- 1 large avocado
- 2 tablespoons orange or lime juice
- 2 eggs, separated
- 1/4 cup sugar
- 1 cup heavy cream
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.
Recipe courtesy of Irene Khin Wong, Saffron 59