MEXICAN AVOCADO ICE CREAM
Adapted from a recipe by Chef Priscila Satkoff, Salpic'n! restaurant, Chicago

3 fully ripened hass avocados from Mexico, halved, pitted, peeled and cubed
3/4 cup sugar
1/4 cup light corn syrup
1 tablespoon lime juice
1 tablespoon grated lime zest
1/2 teaspoon salt
1 cup heavy (whipping) cream
1 cup milk

In a food processor or blender, place avocados; whirl until smooth (makes 2 cups). In a small saucepan, combine sugar and corn syrup; cook over low heat until sugar is dissolved. In a mixing bowl place avocado puree, lime juice and zest, and the salt; beat until smooth. With mixer at low speed, slowly pour in sugar syrup; mix until blended. Stir in heavy cream and milk. Pour into a 9- X 5- X 3-inch loaf pan; cover with plastic wrap. Place in freezer. When outside of mixture (1 inch around the edge) is firm, spoon mixture into bowl; beat on high for 2 minutes. Return to loaf pan. Cover and freeze until firm.

Yield: about 1 quart