AVOCADO

(Yield: a bit more than 1 pt)

1 pt. half and half (1 cup milk + 1 cup cream)

1/2 cup sugar

3 yolks

1/4 cup dark rum

2 ripe Haas avocadoes, pureed

juice and zest of one lime

First make 1 pint creme anglaise: Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks. Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool.

When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions.

Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.

Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: Add 1/4 cup passionfruit puree.