Avocado Ice Cream
1/2 c Orange juice
1/2 c Lemon juice
1 cn (14.5-oz) evaporated milk;
1 c Mashed ripe avocados
1 1/2 c Sugar
From: Wendy Lockman
Date: Thu, 21 Mar 1996 21:05:45 -0500
Mix juices. Beat milk in chilled bowl until almost doubled in volume. Add
all ingredients; blend well. Freeze.
From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL:
Oxmoor House, Inc., 1970. Pg. 132. Library of Congress Catalog Number
70-140493. Typed for you by Cathy Harned.
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