Avocado Gelato

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Avocado Gelato

yield: Makes about 1 quart

active time: 20 min

total time: 2 3/4 hr (includes freezing)

ingredients

· 2 cups whole milk

· 3/4 cup sugar

· 3 (4- by 1-inch) strips fresh orange zest

· 2 tablespoons cornstarch

· 2 firm-ripe California avocados (1 to 1 1/4 lb total)

· 1 (500-mg) vitamin C tablet, crushed to a powder

· Special equipment: an ice cream maker

Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.

Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.