Avocado ice cream

• 2 limes
• 3 tsp sugar
• 2 jalapeno peppers
• 1 garlic clove, peeled
• 2 tsp salt
• ½ tsp coarse black pepper
• 2 spring onions, trimmed
• ½ bunch coriander
• 2 large ripe avocados
• 1 tbsp. honey
• cherry tomatoes
• 1 red chili pepper

METHOD

1. Juice one and a half lime, reserve a half. (Tip: microwave the limes for 30 seconds; they’ll juice much better.) Pour the juice into a small saucepan with the sugar and bring to the boil. Turn the heat down and simmer for 5 minutes until it thickens a little. Leave to cool.

2. In the meantime core and de-seed the jalapenos, chop them roughly and grind with the salt and pepper in a pestle and mortar to smooth paste.

3. Chop the spring onions and the coriander, leaves and stalks, very finely. Transfer them to a small blender or chopper, ideally one that will fit in your freezer. (Alternatively mix everything in a bowl with a stick blender and continue to freeze in the bowl and blend with the stick blender.) Blitz briefly, add the jalapeno paste and blitz again.

4. Stone the avocados and scoop the flesh out into the blender. Add the honey, drizzle in the lime syrup and whiz briefly. Taste it now and adjust seasoning – it must blow you away with the salty, spicy and sweet because all the flavours will be dulled when frozen.

5. Place the blender bowl with the mix in the freezer for 2 hours. Take it out three to four times at an hour’s intervals and whiz briefly again until it’s nearly frozen through. After the last spin scrape the mix into a plastic container and keep in the freezer.

6. Slice the remaining half a lime, a cherry tomato and some deseeded red chili very thinly, freeze it on a plate and serve with the ice cream.

7. The ice cream needs to be taken out of the freezer to room temperature about 10 minutes before serving or moved to the fridge 20 minutes before.

---

See also

blueberry frozen yoghurt

spiced pears