I could write an entire blog about how I feel about Canadian avocados. Honestly, I am not even sure you can use the words “Canadian avocados” in a sentence because it feels like an oxymoron. Coming from California, I honestly thought that avocados couldn’t get much worse after I moved to the East Coast, but boy was I wrong. The one used in this recipe was three dollars. THREE! I coveted it all week, watching it ripen, swatting my husband away so that I could produce this flavor. It honestly made me question why I moved here. No avocado should be this much work. I recommend serving it after a chicken pesto pasta dinner.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
1 ripe avocado
In a blender create the base by combining the milk, avocado, and sugar. Blend until the avocado is smooth.
Remove from blender and stir int he heavy cream.
Add the base to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!