Yield: a bit more than 1 pt
1 pt. half and half (1 cup milk + 1 cup cream)
½ cup sugar
¼ cup dark rum
2 ripe Haas avocadoes, pureed
Juice and zest of one lime
First make 1 pint crème anglaise:
Heat to a simmer 1 pt. half and half and ½ cup sugar. In a bowl, whisk 3 yolks. Mix ⅓ 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 flavouring: ¼ 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.