Mint Avocado Kulfi (Indian Ice Cream)

Ingredients

• 3 medium avocados (we used Haas)
• 1 tbsp Lemoncello (lime or lemon juice)
• 4 cups milk (or coconut milk works well too)
• 1 tbsp corn starch
• 1/2 cup sugar
• 1/2 tsp ground cardamom
• 12 mint leaves

Instructions

1. In a thick bottomed medium saucepan, stir the milk and rice flour. Heat over medium low heat until reduced to about half. About 30 to 45 minutes. The milk should simmer but not come to a boil.
2. Stir in sugar and cardamom.
3. Turn off heat. Allow to cool for 10 minutes.
4. Chop and muddle the mint leaves.
5. Add muddled mint and lemoncello to milk.
6. In a stand mixer or food processor, whip up the avocado meat.
7. Add milk mixture and turn on food processor. Whip for about 30 secondds to aerate the mixture. (Whip about about 2 minutes if using a stand mixer)
8. Pour into molds or ramekins and freeze.
9. When ready to eat, allow to defrost for about 5 minutes or so to soften.

Nutrition

• Calories: 252
• Carbohydrates: 26
• Protein: 6
• Fat: 15
• Saturated Fat: 4
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 8
• Cholesterol: 15
• Sodium: 52
• Potassium: 559
• Fiber: 5
• Sugar: 19
• Vitamin A: 371
• Vitamin C: 8
• Calcium: 163
• Iron: 1