Avocado Honey Lime Ice Cream

1. Whisk together eggs, honey and salt in a medium bowl; set aside.
2. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours.
3. Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again.
4. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil).
5. Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day).
6. Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing.
7. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days.

Copyright © Ivy Stark/Dos Caminos