Ingredients
- 1/2 cup whole milk
- 1 1/2 cups fat-free milk
- 1/4 cup sugar
- 1/4 cup icing sugar
- zest of 1 orange
- 2 ripe Hass avocados, halved, pitted, and peeled
- 1/4 teaspoon coarse salt
- 2 tablespoons fresh lime juice, plus wedges for serving
- Pistachios, shelled for garnish
Directions
- Whisk together milk, sugars and orange zest in a saucepan, and bring to a simmer. Whisk until the mixture bubbles and thickens, about 2 to 3 minutes. Set in ice-water bath to cool. Then purée avocados, lime juice, salt, and milk mixture in a food processor. Freeze the avocado mixture in an ice cream/gelato maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with a sprinkling of pistachios and lime wedges for squeezing.
