Manita's Avocado Gelato

I adore my Lello Gelato Maker. This past June, I sent my good friend Manita a Lello, after visiting her and her husband Randy, in Miami for a few days. A fearless cook, Manita has inspired me with many recipes over the years, but I was speechless when she sent this recent photo of her newest creation — a bright green Avocado Gelato, made with her Lello! Living in Miami, Manita takes advantage of the Sate's fresh Florida avocados and many other fresh organic produce, which she spins into delicious meals each and every day. I love the colour of this Avocado gelato, and am thrilled to pass on Manita's secret recipe, so you can make it at home too. Don't forget the pistachios!

Avocado Gelato
Makes 1 quart

1/2 cup whole milk
1 1/2 cups fat-free milk
1/4 cup sugar

1/4 cup icing sugar
zest of 1 orange
2 ripe Hass avocados, halved, pitted, and peeled

1/4 teaspoon coarse salt
2 tablespoons fresh lime juice, plus wedges for serving

Pistachios, shelled for garnish

Whisk together milk, sugars and orange zest in a saucepan, and bring to a simmer. Whisk until the mixture bubbles and thickens, about 2 to 3 minutes. Set in ice-water bath to cool. Then purée avocados, lime juice, salt, and milk mixture in a food processor. Freeze the avocado mixture in an ice cream/gelato 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 a sprinkling of pistachios and lime wedges for squeezing.