Ingredients

Method

• 1 x 385 g can sweetened condensed milk
• 2 avocado, peeled and stoned
• 2 lemons, juiced
• 2 cups whipping cream, chilled
For the bay leaf oil:
• ½ cup canola oil
• 2 fresh bay leaves large sprigs
• kiwiberries or kiwi fruit, sliced, for serving (optional)

Method

Ingredients

1. Place the condensed milk, avocado and lemon juice in a blender. Blend until completely smooth. Pour the mixture into a bowl.

2. In a separate bowl, whip the cream at high speed until stiff peaks form (ensure that it’s as cold as possible but don’t be tempted to put it in the freezer!). Do not overmix.

3. Add a third of the whipped cream to the avocado mixture and fold in gently using a spatula or metal spoon. Once the cream has been fully incorporated, add a second third and fold in. Do not mix too vigorously or you’ll lose volume. Once the second third has been fully incorporated, fold in the remainder. You should have a creamy, pale green, light mixture.

4. Pour into a used ice-cream container or any other 2-litre container. Freeze overnight until almost solid.

5. To make the bay leaf oil, place the oil and bay leaves into a blender. Blend until the leaves have disintegrated. Place the mixture into a small saucepan and slowly heat until the oil simmers lightly and turns green. Remove from heat and pour through a muslin cloth. Store the oil in a glass jar.

6. When you’re ready to serve, remove the ice cream from the freezer and allow to soften for 5 minutes, then scoop using a spoon dipped into boiling water. Drizzle over a little bay leaf oil, scatter over the kiwiberries or kiwi and serve immediately. The acidity of the lemon juice makes it taste a bit like frozen yoghurt. I also like it slightly melted.

Find more avocado recipes here.