Pistachio and avocado ice cream

Here is the recipe for Pistachio and avocado ice cream

SERVES: 8-10

INGREDIENTS

1. 400ml can full-fat coconut milk


2. 100g golden caster sugar


3. 150g shelled pistachio kernels


4. 1 medium ripe avocado (about 160g)


5. Sea salt

METHODS

1. Place the coconut milk and sugar in a saucepan. Heat very gently over a low heat until the sugar dissolves – don’t allow to boil. Remove from the heat. Leave to cool, then refrigerate for at least an hour until cold.


2. When the coconut mixture is completely chilled, add the pistachios to a food-processor and grind to a powder. Next, add the avocado flesh, then add the coconut mixture and a pinch of salt and blend until smooth. Taste and add a little more salt, if needed.


3. Transfer to an ice cream maker and churn for 30–40 minutes until very thick, then transfer to a freezer proof container (about 1 litre) and freeze for at least 4 hours, or until ready to use. If you don’t have an ice cream maker, transfer the mixture to a freezer proof container and freeze for at least 8 hours, whisking every 30 minutes until solid.

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