2 Ripe Avocados (peeled and stoned)
150ml Single Cream
300ml Double Cream
75g Caster Sugar
1 Lemon (juiced)
50g Toasted Chopped Almonds (optional, if you cant get them toasted just fry in a dry frying pan)
Equipment
A Blender/Food Processor
1 Mixing Bowl
1 Balloon Whisk
1 Spatula
1 Old Ice Cream Tub
The Good Bit
- Blend together the single cream and avocado until smooth. Whisk the double cream until it forms soft peaks.
- Fold the sugar, 2 tablespoons of lemon juice and the avocado mixture (and the nuts if using) into the double cream with the spatula.
- Whack this lot into your old ice cream tub, cover and freeze. Move to the fridge 30mins before you want to serve.
