Avocado Ice Cream
1 1/2 cups avocado puree from 3 ripe large avocados
1 1/2 cups filtered water
1 1/3 cups raw sugar or 1 cup organic agave nectar
1/4 cup lime juice
1/3 cup tequila (optional)
Lime zest for garnish
Puree, peel and pit 3 avocados and process in food processor until smooth. Measure out 1 1/2 cups for ice cream.
After making puree, add water, sugar, lime juice, and tequila to the food processor with 1 1/2 cups of the puree. Pulse until well combined. Refrigerate the mixture for one hour or overnight.
Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to the manufacturer's directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest.
Makes 4 cups or 8 servings