Coconut Avocado Ice Cream

Ingredients:

1 1/2 cups whole milk
1/2 cup raw sugar or granulated white sugar
3 medium avocados
Juice from 1/2 fresh lemon
1 13.5 or 14oz can coconut milk
1/2 cup toasted coconut flakes

Preparation Method:

Heat the milk to a simmer in a medium saucepan and add the sugar. Remove from the heat and stir until sugar is dissolved. Let the milk cool for 15 minutes, and then place into a container and refrigerate until cold.
When the milk has cooled, cut the avocado, remove the seed, and place the avocado meat into a blender with the lemon juice. Add the cold milk and blend until the mixture is very smooth.
Pour the avocado mixture into a medium or large mixing bowl and add the coconum milk. Whisk the mixture until the coconut milk is fully incorporated. Return the mixture to the refrigerator for at least 2 hours or until it is cold.
Freeze in your ice cream maker as you would a standard vanilla ice cream, adding the toasted coconut flakes near the end of the freezing process.