This is for "Frankie Dana" who asked for avocado ice cream or shorbet.
Here is a recipe I have had a long time to me it is rich, but good. I know
there are others but this is the one I have and use.
Terry S.

Avocado Ice (Nieve de Aguacate)

Note: The recipe and introductory text below are excerpted
from Zarela Martinez's book The Food and Life of Oaxaca. The idea of
making
ice cream from avocados is not strange or outlandish to Oaxacans. In many
Latin American countries, avocados are eaten as dessert. Brazilians make
them into a sweet mousse.) Nieve de Aguacate is one of the rennial
favorites
at Oaxaca City ice-cream stands. It is naturally creamier than the usual
fruit-based nieves; but some acid is necessary to offset the blandness of
the avocado. Fresh lime juice is the perfect complement.

2 cups water
1 cup granulated sugar
2 ripe Hass avocados, peeled and seeded
2 cups whole milk
1/4 cup (approximately) freshly squeezed lime juice

Make the simple syrup: Combine the water and sugar in a small saucepan.
Heat gently, stirring constantly, until the sugar is completely dissolved.
Bring to a boil over medium heat and cook until reduced to 1 cup. Let cool
to room temperature. (Syrup can be made ahead and stored, refrigerated, in
a
tightly covered container.) In a blender or food processor, process the
avocados and milk to a perfectly smooth texture. Add the syrup and lime
juice, starting with a little less than all of each and adding more to
taste.

Freeze by manufacturer's directions for your ice-cream maker. Or to
still-freeze, pour into a 1-quart container (preferably stainless steel),
place in the freezer, and freeze for 2 hours. Remove and beat the mixture
until it is a fine-textured slush, using a chilled rotary beater or
hand-held electric mixer (with beaters chilled). The aim is to break up
the
ice crystals and aerate the mixture for a fluffier texture. Return to the
freezer for 1 more hour; remove and beat in the same manner. Return to the
freezer until ready to serve. Yields: about 1 quart


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