Italy's version of ice cream is even better with avocados.

Ingredients:

• 2 cups whole milk
• ¾ cup sugar
• 3 strips fresh orange zest
• 2 tablespoons cornstarch
• 2 avocados
• 1 (500-mg) vitamin C tablet, crushed to a powder (a really neat trick to retain the bright green color of the avocados without affecting their flavor)

Get Started:

Step 1:  Bring 1 ¾ cups milk, 1/2  cup sugar, zest, and a pinch of salt to a simmer in a heavy saucepan over moderate heat.

Step 2:  Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute.

Step 3:  Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirringfrequently. Discard zest.

Step 4:  Chop the avocados, then puree with vitamin C powder and remaining ¼ cup sugar in a food processor until smooth. Add milk mixture and blend well.

Step 5:  Freeze avocado mixture in an ice cream machine according to manufacturer’s instructions.