Indian homemade ice cream with creamy Avocados
Prep: 1hr 5 min
Yields: 4.5 lts Servings
- Avocados (ripe & firm) – 8no
- Sugar – 750gms
- Milk full cream – 15 lts
- Run a sharp knife from the top of the avocado in a circular motion. Slightly twist the avocado and separate the halves. Remove the seed and discard it. Peel off the hard skin and cut the avocado into very small dices.
- Bring the milk to a boil and then keep simmering it for an hour. Add sugar and remove from fire once it dissolves. Cool the reduced milk completely.
- Now in kulfi molds add some chopped avocados. Pour in the kulfi mixture and deep freeze it. Demould and serve frozen.