Avocado Ice Cream

Description
purchased from the Van Meter Estate in Quinlan, Texas

I purchased this collection in 1992. Notation on card says 1932. It also indicates it cam from The New Calavo Hostess Book.

Ingredients

 * 1 cup sugar
 * 1/2 cup water
 * 1 tsp vanilla
 * 1 quart milk
 * 1 pint cream
 * 2 cups ripe avocado pulp
 * 1 egg, white only
 * 1 cup finely sliced avocado

Directions

 * 1) Boil the sugar and water until it forms a syrup, then add vanilla.
 * 2) Mix syrup with milk and cream and put in freezer for 10 minutes until partially frozen.
 * 3) Combine avocado pulp with egg white and beat well.
 * 4) Blend avocado pulp and slices with milk mixture and freeze hard.

Contributed by
Cat's Recipes Y-Group