I had a sheltered life growing up in staid New England and never tasted an avocado until I was a teenager and took my first trip to California. There I was served a salad loaded with chunks of avocado, squishy, pale, and icky green. I tried to spear the offending slices to get them off my plate, but they resisted my persistent jabs and kept eluding my grasp. Now I realize that those luscious tidbits were trying to tell me something, and I regret the loss of so many avocados that I could have loved. If you’re hesitant to try avocado ice cream, let my foolhardy prejudice be a lesson to you. The best avocados are the pebbly-skinned Hass variety. When ripe and ready, the flesh should give just a little when pressed. And be sure to try the Avocado Licuado con Leche in the Perfect Pairing at the end of the recipe. It is unbelievably delicious.

　　

Ingredients

makes 1 quart (1 liter)

　　3 medium-sized ripe Hass avocados (about 1 1/2 pounds, 675 g)

　　3/4 cup (150 g) sugar

　　1 cup (240 g) sour cream

　　1/2 cup (125 ml) heavy cream

　　1 tablespoon freshly squeezed lime juice

　　Big pinch of salt

　　

Step 1

Slice the avocados in half and pluck out the pits. Scoop out the flesh with a spoon and cut it into little pieces.

　　

Step 2

Purée the avocado pieces in a blender or food processor with the sugar, sour cream, heavy cream, lime juice, and salt until smooth and the sugar is dissolved.

　　

Step 3

Freeze immediately in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 4

A great summertime refresher is Avocado Licuado con Leche (or batido) milkshakes, popular in South and Central America. For each serving, put 2 scoops (4 ounces, 115 g) of Avocado Ice Cream in a blender along with 1/2 cup (125 ml) milk, 2 teaspoons sugar, 3 ice cubes, and a squirt of freshly squeezed lime juice. Blend until smooth, then pour into a glass. A shot of espresso can be added as well.

　　The Perfect Scoop