Avocado, Basil, Coconut Milk Ice Cream
Toss the following ingredients into a blender:
2 cans of Thai Kitchen brand coconut milk
1 and 1/2 ripe avocados
A squeeze of lemon juice
10 fresh basil leaves
1/2 cup sugar
Refrigerate for 2 hours.
Or . . . pour cream into a metal bowl. Find another metal bowl. Fill it with ice and water. Float the the bowl of avocado cream ontop of the ice water. Stir frequently until chilled. Add more ice to the bottom pan as required. This takes 20 minutes. . .
Pour chilled cream into an ice cream machine. Process 20 - 30 minutes. Serve soft or transfer to another dish to be frozen. Freeze four hours or overnight and scoop and serve.