Step 1

First make 1 pint creme anglaise:Heat to a simmer 1 pt. half and half and 1/2 cup sugar.

Step 2

In a bowl, whisk 3 yolks.

Step 3

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.

Step 4

When cool, add flavoring:1/4 cup dark rum2 ripe Haas avocadoes, pureedjuice and zest of one lime.

Step 5

Freeze in an ice cream freezer according to the manufacturer's instructions.

Step 6

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:

Step 7

Balsamic vinegar: Add 2 tablespoons balsamic vinegar.

Step 8

(nutty and vanilla like, but slightly tangier. No one will even guess)

Step 9

Cognac: Add 1/3 cup cognac

Step 10

Passionfruit: Add 1/4 cup passionfruit puree.