Homemade avocado ice cream

Ingredients:

• 1 avocado (225g), halved, pitted and peeled
• 1 can (400 g) of condensed milk
• 2 tbsp lemon juice (from 1 lemon)
• A pinch of fine salt
• 2 cups heavy cream 33%, chilled
• Special equipment: a metal rectangular loaf pan (22 x 12 cm) with high sides, chill in the refrigerator for at least 30 minutes

Preparation:

1. In a blender, puree the avocado, condensed milk, lemon juice, and salt until smooth, about 1 minute; transfer to a large bowl. In another large bowl, beat the cream with a mixer at medium-high speed for about 2 minutes until stiff peaks form.
2. Using a rubber spatula, fold about 1 cup of whipped cream into the mashed avocado. Fold the mixture back into the cream and mix well. Transfer to a chilled pan and freeze to set for at least 4 hours or overnight.
3. Serve the pistachio ice cream with cocktail.