VanVacter Recipes

Instructions

1. Bring 1¾ c milk, ½ c sugar, zest and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining ¼ c milk in a small bowl until smooth, and then whisk into simmering milk. Bring to a boil, whisking constantly, boiling for 1 minute. Transfer mixture to a metal bowl and then place it in a larger bowl of ice and cold water. Cool completely, stirring frequently. Discard zest.
2. In a blender, puree avocados, orange juice and remaining ¼ c sugar until smooth. Add milk mixture and blend well.
3. Freeze avocado mixture using an ice cream maker and then transfer to an airtight container. Freeze until hardened, about 1 hour.