- In a medium saucepan, combine milk, sugar, eggs and salt. Whisk occasionally over medium heat until very smooth and just begins to bubble. Set aside to cool.
- In a food processor or blender, puree avocado with lemon juice and zest. Gradually pour in milk mixture. Puree all until pale green and very well mixed. Pour into a freezer safe container. Cover and freeze for 24 hours.
- Remove from freezer and puree again until ice cream is very creamy.
Tips & Notes
Choose slightly ripe avocados, but avoid really soft and mushy ones or those with brown spots on the skin. The lemon juice helps prevent browning, so don’t cut the avocados until you’re ready to pop them in the food processor.