Avocado Gelato

Avocado adds an unexpected savouriness - + its retro shade of green - to icy gelato, made in part with milk.

½ cup whole milk
2 Tbsp. cornstarch
1½ cups 2% milk
½ cup raw sugar
4 strips orange zest, freshly grated
2 ripe Hass avocados, halved, pitted, and peeled
2 Tbsp. lime juice, freshly squeezed
¼ tsp. coarse sea salt

To Serve:
lime wedges

Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.

Whisk together milk, raw sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2-3 minutes. Remove orange zest. Set in ice-water bath to cool.

Purée avocados, lime juice, salt, and milk mixture in a food processor.

Freeze the avocado mixture in an ice cream maker according to the manufacturer's instructions.

Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.

Makes 1 qt or 4 servings.