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
Beat yolks and sugar until ribbons form; reserve.

Heat milk to boiling, stirring frequently.

Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk..

Heat mixture over low heat to 185 degrees F, stirring constantly.

Remove from heat; continue to stir a few minutes; stir in cream.

Thoroughly chill mixture.

Meanwhile, pit and peel avocados. Puree in a food processor with lime and lemon juices.

Whisk avocado puree into chilled custard. Freeze in an ice cream freezer following manufacturer's instructions. Store in an airtight container in the freezer.

Garnish each serving with Hazelnut Shards

Hazelnut Shards Preparation:

Mix sugar and water in a heavy saucepan.

Over medium-low heat, cook sugar and water without stirring until water evaporates and sugar turns golden brown, about 10 minutes.

Working quickly, stir in finely chopped nuts.

Immediately very thinly spread mixture on a buttered sheet pan

Cool. Break into shards.