Their rich texture makes avocados perfect for a smooth, creamy and delicious ice cream. Top tip make sure the Avocados are really soft otherwise you will have lumpy ice cream!! Here's the recipe and techniques Serves 4 to 6 Ingredients 4 egg yolks 300ml Coconut Milk/Almond Milk 115g granulated sugar 2 ripe avocados Grated rind of 2 limes Juice of 1 lime 2 egg whites 1, beat the yolks in a heatproof bowl. In a saucepan heat the coconut/almond milk with the sugar, stirring it well until it dissolves. 2, as the milk rises to the top of the pan at the point of boiling, remove it from the heat. 3, gently pour the beaten egg yolks into the scalded milk, adding them in small amounts from a height above the saucepan. This stops the mixture from curdling. Allow the mixture to cool, stirring it occasionally, then chill. 4, peel and mash the avocados until they are smooth then beat them into the custard with the lime rind and Juice. At this point check for sweetness. It should be quite sweet before freezing as it loses it flavour intensity when its cold. Add extra sugar now if you think it needs it. 5, pour mixture into a shallow container and freeze until slushy. Beat it well once or twice as it freeze to stop large ice crystals forming. 6, whisk the egg whites until softly stiff and fold into the ice cream. Return the mixture to the freezer and freeze until firm. (Use within 4 weeks) Cooks tips If you have an ice cream machine, then simply pour mixture into basin and switch on. No need to add egg whites as the air is already beaten in with the paddle. Bon appétit and enjoy 😋😋😋😋