Ice Cream

1. Beat yolks and sugar until ribbons form; reserve.
2. Heat milk to boiling, stirring frequently.
3. Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk.
4. Heat mixture over low heat to 185 degrees F, stirring constantly.
5. Remove from heat; continue to stir a few minutes; stir in cream.
6. Thoroughly chill mixture.
7. Whisk avocado puree into chilled custard. Freeze in an ice cream freezer, following manufacturer's instructions. Store in an airtight container in the freezer.
8. Garnish each serving with Hazelnut Shards

Hazelnut Shards

1. Meanwhile, puree avocados in a food processor with lime and lemon juices.
2. Mix sugar and water in a heavy saucepan.
3. Over medium-low heat, cook sugar and water without stirring until water evaporates and sugar turns golden brown, about 10 minutes.
4. Working quickly, stir in finely chopped nuts.
5. Immediately, very thinly spread mixture on a buttered sheet pan
6. Cool. Break into shards. Store extras in an airtight container.

Serving Suggestions:
Serve in a clear glass ice cream dish to highlight the pretty green color of the ice cream.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

The recipe for the hazelnut shards makes considerably more than what is needed for the ice cream. Store extra shards in an airtight container in a cool location and use for topping other desserts.