AVOCADO ICE MILK

"Banish any thoughts that this Mexican concoction is even remotely like guacamole. Avocado ice milk, as we found to our delight, is another way to say sublime subtlety. The texture here is more akin to sherbet or ice milk rather than ice cream."

2 cups water
1 cup granulated sugar
2 ripe Hass avocados, peeled and seeded
2 cups whole milk
1/4 cup freshly squeezed lime juice

FOR THE SIMPLE SYRUP:
Combine water and sugar in a small saucepan. Heat gently, stirring constantly, until the sugar is completely dissolved. Bring to a boil over medium heat and cook until reduced to one cup. Let cool to room temperature. (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)

FOR THE ICE CREAM:
In a blender or food processor, process the avocados and milk to a perfectly smooth texture. Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.

Freeze by manufacturer's directions for your ice cream maker. Or to still-freeze, pour into a one-quart container (preferably stainless steel), place in the freezer, and freeze for two hours. Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled). The aim is to break up the ice crystals and aerate the mixture for a fluffier texture. Return to the freezer for one more hour; remove and beat in the same manner. Return to the freezer until ready to serve.

Makes about one quart
Source: The Food and Life of Oaxaca by Zarela Martinez