Recipe courtesy of Irene Wong
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Total:
45 min
Prep:
40 min
Inactive:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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