Active Time

　　20 min

　　Total Time

　　2 3/4 hr (includes freezing)

　　The dense, velvety texture of avocados produces a gelato of exceptional smoothness, with no added cream or egg. Though avocado may seem unusual as a sweet, it's commonly used as a dessert ingredient in Latin America.

　　We call for a crushed vitamin C tablet here, which is the trick to retaining the bright green color of the avocados without affecting their flavor.

　　

Ingredients

Makes about 1 quart

　　2 cups whole milk

　　3/4 cup sugar

　　3 (4- by 1-inch) strips fresh orange zest

　　2 tablespoons cornstarch

　　2 firm-ripe California avocados (1 to 1 1/4 lb total)

　　1 (500-mg) vitamin C tablet, crushed to a powder

　　

Special Equipment

an ice cream maker

　　

Step 1

Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.

　　

Step 2

Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.

　　

Step 3

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

　　Cooks' note:

　　Ice cream can be made 1 week ahead.