Serves 12 2 large eggs 40g Fruisana Fruit Sugar ½ tsp vanilla essence 1 tbsp corn flour 225ml milk 75ml double cream 300ml Greek natural yoghurt 1 ripe avocado Finely grated zest and juice of 1 lime 2 balls of preserved ginger, very finely chopped
1. Place the eggs, Fruisana and vanilla essence in a bowl and whisk until fluffy. Mix the corn flour with enough milk to make a smooth paste. Stir into the egg mixture with the remaining milk and cream. 2. Place the bowl over a pan of simmering water and cook until a thick sauce forms. Remove from the heat and allow to cool. 3. When cold, mix together the custard and yoghurt. 4. Cut the avocado in half and remove the stone, then remove the flesh from the skin. Mash the flesh to a purée with the lime juice. 5. Stir the lime zest and ginger into the yoghurt, together with the avocado mixture. 6. Pour into an ice-cream machine and churn to the required consistency, this will take about 25 minutes. Store in the freezer until required. Remove from the freezer about 20 minutes before serving. Recipe from Fruisana