I actually managed to slit my finger open while making this, I know, ice cream of all things. I was obviously not paying any attention to cutting open avocados and probably more attention to the music I was listening to or the commonwealth games that were on in the background or the humongous mess I had previously made in the kitchen which was slowly getting bigger and messier by itself. The mess in the kitchen grows right? have you noticed? it's like the opposite of having elves come and tidy your workshop and finish your jobs at night; I guarantee you dirty crockery multiplies in daylight when your back is turned.
It was one of those days where I was really excited to get in the kitchen but I kept losing things, and knocking things over and being ridiculously clumsy; it's almost like my eyes have stopped working, over the past few days things are literally sitting in front of my face and I can't seem to find them. And can I just mention it was boiling in the kitchen, I got the chocolate covered pistachios out of the fridge to cut up and add to the mixture and in about 20 seconds the chocolate was melting.
If you're even slightly apprehensive about making this because there's avocado in it just throw those apprehensions out the window and do it anyway you will not regret it. This actually reminds me of a lime cheesecake I make all the time and if your ice cream tastes a bit like cheesecake and it's healthier because it has avocado in, you're doing it right.
50g/ 1/4 cup Pistachios
40g/ 1/4 cup Dark chocolate
3 small/2 large avocados
3/4 can of condensed milk
180ml/ 3/4 cup of milk
Heat the oven to 180C/350F
Place the pistachios on a baking tray and roast for 3-5 minutes or until fragrant.
While the pistachios are cooling melt the chocolate.
Put the pistachios in the melted chocolate and mix until evenly coated. Pour the pistachios onto a piece of greaseproof paper and place in the fridge.
Place the flesh of the avocados in a food processor with the zest of two limes and the juice of all three; blend until smooth. Add in the condensed milk and the milk and blend again until evenly combined.
Take the pistachios out the fridge and cut the coated nuts into small bite size pieces, stir the nuts into the ice cream mixture then pour into a freezer safe container. I used a 2 lb loaf tin and covered the sides in greaseproof paper.
Freeze for at least 5 hours.
Remove the ice cream from the freezer 15-30 minutes before serving.