My son Ben made this recipe up for us when he was 10 years old, he is now 24. We thought the avocados would be awful as an ice cream flavour but all the ingredients work amazingly well.
Make up vanilla ice cream by:
1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods and seeds to the cream and bring the cream up to a boil, turn off heat. Add the sugar and stir until the sugar has dissolved. Cool for 10 minutes. Meanwhile, mix the egg yolks in a large bowl then slowly whisk in the cooled cream.
2. Pour the mixture through a fine sieve into another bowl and whisk in the chopped nuts, the avocados, zest and juice of the limes
3. Freeze for 3-4 hours or overnight preferably. Take out of freezer 10 mins before serving. Serve with ginger nut biscuits either crumbled on top or put on the side of the serving bowl.
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