Avocado Ice Cream

purchased from the Van Meter Estate in Quinlan, Texas). I purchased this
collection
Notation on card says 1932. It also indicates it cam from The New Calavo
Hostess Book.

1 cup sugar
1/2 cup water
1 tsp vanilla
1 quart milk
1 pint cream
2 cups ripe avocado pulp
1 egg, white only
1 cup finely sliced avocado

Boil the sugar and water until it forms a syrup, then add vanilla. Mix
syrup with milk and cream and put in freezer for 10 minutes until
partially frozen. Combine avocado pulp with egg white and beat well. Blend
avocado pulp and slices with milk mixture and freeze hard.

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