California Avocado Ice Cream with Hazelnut Shards

Ingredients

 * 4 egg yolks
 * ¾ Cup Sugar
 * 2 Cups milk
 * ½ Cup whipping cream
 * 2 ½ Pounds California avocados, ripe (5 medium)
 * 2 tsp lime juice
 * 1 tsp lemon juice
 * hazelnut Shards
 * hazelnut Shards:
 * Yield: 24 servings
 * 2 ¼ Cups Sugar
 * 5 Tbsp water
 * ¾ Cup hazelnuts, skinned, toasted, coarsely chopped

Directions

 * 1) Beat yolks and Sugar until ribbons form; reserve.
 * 2) Heat milk to boiling, stirring frequently.
 * 3) Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk..
 * 4) Heat mixture over low heat to 185 degrees F, stirring constantly.
 * 5) Remove from heat; continue to stir a few minutes; stir in cream.
 * 6) Thoroughly chill mixture.
 * 7) Meanwhile, pit and peel avocados.
 * 8) Puree in a food processor with lime and lemon juices.
 * 9) Whisk avocado puree into chilled custard.
 * 10) Freeze in an ice cream freezer following manufacturer's instructions.
 * 11) Store in an airtight container in the freezer.
 * 12) Garnish each serving with hazelnut Shards
 * 13) Hazelnut Shards Preparation:
 * 14) Mix Sugar and water in a heavy saucepan.
 * 15) Over medium-low heat, cook Sugar and water without stirring until water evaporates and Sugar turns golden brown, about 10 minutes.
 * 16) Working quickly, stir in finely chopped nuts.
 * 17) Immediately very thinly spread mixture on a buttered sheet pan
 * 18) Cool. Break into shards.