Mango Avocado Ice Cream

Imagine my surprise when a few days ago, a close family friend brought us a full box of ripe avocado. A WHOLE BOX!!! I mean, I've never had more than four avocados at a time in the house... Whenever I see them at the grocery store, they'd be either too ripe, or too expensive. Only once in a blue moon would I see a perfect bunch. ***SCORE!!!!*** In Vietnam, we eat avocados like fruits. Slice one open and sprinkle some sugar on top, and just spoon. Or whiz together in the blender some avocado, condense milk & ice and you've got a hefty smoothie. The first time I saw slices of avocado in a salad, I actually thought it was gross... So I went to sleep thinking of all the things I can do with the them... Ah!!! The creamy green flesh that tastes awesome savory or sweet. I then woke up thinking of them. It was like that for a few days... really obsessive... so I knew I had to make something before my brain explodes green goo... I used to blend avocado & Ataulfo mango together with a touch of lime, and eat it chilled like a pudding-ish dessert. So I thought I could make an ice cream version. And since avocado is already fatty & creamy enough, I went with whole milk instead of cream Avocado Mango Ice cream * flesh of 1 Ataulfo mango * flesh of 2 ripe avocados * juice of 1 lime * 1 cup to 1 1/2 cup of whole milk * 3 Tbsp honey Blend everything together in a blender until smooth. Refrigerate over night. When ready, churn in your ice cream maker as according to the manufacturer's instruction. I didn't have any pistachio nuts on hand, but if you do, chop some and sprinkle on top. It's such a great combination :)