![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_1270,h_1920,al_c,q_95,usm_0.66_1.00_0.01,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Avocado Gelato
['2 cups whole milk', '3/4 cup sugar', '3 (4- by 1-inch) strips fresh orange zest', '2 tablespoons cornstarch', '2 firm-ripe California avocados (1 to 1 1/4 lb total)', '1 (500-mg) vitamin C tablet, crushed to a powder', 'an ice cream maker']
![](http://tappecue.net/sessionImages/recipes/avocado-gelato-232017.jpg)
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
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