Avocado Ice Cream

• 125 ml (4 fl oz/½ cup) milk
• 375 ml

Put the milk and cream in a saucepan and bring to the boil over medium heat. Meanwhile, remove the flesh from the avocados and blend it in a food processor with the lemon juice, condensed milk and salt. As soon as the cream comes to the boil, blend it through the avocado in the food processor. Whisk the egg yolks and sugar together until light and fluffy, then pour the avocado mixture over the