Avocado Ice Cream (Vegan) - cooking recipe

Ingredients

2 cups whole-fat soymilk
3/4 cup evaporated cane juice
1 pinch salt
3 slices fresh orange zest (4-by 1-inch)
2 tablespoons cornstarch
2 firm-ripe california avocados (1 to 1 1/4 lb total)
500 ml vitamin C powder (crush a chewable pill)

Preparation

Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then puree with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
Ice cream can be made 1 week ahead.