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500g Avocado Pulp (frozen or fresh ripe avocado, pitted and peeled)
170g sweetened condensed milk (Milchmädchen)
Juice of 1-2 lemons (to taste)
1 cup Crème fraîche
2 teaspoons sugar (optional)
Lemon zest and Tajin powder for garnish
Roasted pine nuts (optional)
1. Place a large bowl in the freezer at least one hour before preparation.
2. In a blender, combine thawed avocado pulp, sweetened condensed milk, lemon juice, and Crème fraîche until creamy.
3. Pour the mixture into the pre-frozen bowl, smooth the surface, and cover with plastic wrap.
4. Freeze for at least 4 hours.
5. Before serving, let the ice cream sit at room temperature for about 5 minutes or until creamy, garnish with lemon zest and Tajin powder, and sprinkle with roasted pine nuts if desired.
