Avocado Ice

Directions

1. 1
   Make the simple syrup: Combine the water and sugar in a small saucepan.
2. 2
   Heat gently, stirring constantly, until the sugar is completely dissolved.
3. 3
   Bring to a boil over medium heat and cook until reduced to 1 cup.
4. 4
   Let cool to room temperature.
5. 5
   (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)
6. 6
   In a blender or food processor, process the avocados and milk to a perfectly smooth texture.
7. 7
   Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.
8. 8
   Freeze by manufacturer's directions for your ice-cream maker.
9. 9
   Or to still-freeze, pour into a 1-quart container (preferably stainless steel), place in the freezer, and freeze for 2 hours.
10. 10
    Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled).
11. 11
    The aim is to break up the ice crystals and aerate the mixture for a fluffier texture.
12. 12
    Return to the freezer for 1 more hour; remove and beat in the same manner.
13. 13
    Return to the freezer until ready to serve.