Take 3 ripe avocados and slice the sides around the pit. Remove the pit and spoon out the flesh into a food processor and add in 1 (14 fl. oz) can of cold sweetened condensed milk that's been refrigerated overnight. Purée them until smooth.

Place this avocado purée mixture in the freezer to cool for 10 to 15 minutes.

Take 2 very large bowls, one that fits into the other. The smaller bowl will be used as a mixing bowl to whip up the ice cream
ingredients whereas the larger bowl will be used to make an ice-water bath. The smaller bowl we use for this is a 5-quart bowl that is metal, so it's thermally conductive and helps to spread the cold to the ingredients that are getting mixed inside it. Place this smaller bowl in the freezer for 10-15 minutes, so that it's very cold when the ingredients are added.

Take the larger bowl and create an ice-water bath by adding 8 cups of ice and sprinkling 2 cups of kosher salt over the ice. Mix the salt in so that the ice begins to melt. Salt lowers the melting point of the ice, causing the ice to melt while still below the freezing point of water, which will create an extremely cold ice-water bath. This will be placed under the stand-mixer bowl and chill the ingredients as they whip. If more ice-water is needed, create more by mixing 1-part salt to 4 parts ice. When the ice has melted a bit, arrange the ice cubes up the sides of the bowl so there's space for the mixing bowl to go in.

Place the mixing bowl (the 5-quart metal bowl) into the ice bath, submerging it so that the ice-water goes most of the way up the sides.

Into the mixing bowl, add in 2 cups of very cold heavy cream
(refrigerated overnight), 1 cup of very cold evaporated milk (refrigerated overnight), the cold avocado-condensed milk puree mixture from earlier, and a pinch of kosher salt. For a more vibrant light green color in your ice cream, you can add 3 to 6 drops of green gel coloring at this point (to your desired color), but this is optional.

With the whisk attachment, beat on high speed for 12-15 minutes, or until it becomes a fluffy texture that forms soft peaks, i.e. the texture of whipped cream.

NOTE: you can also use a stand-mixer for this. Check out our ube ice cream recipe (with video) for the stand-mixer set up, which is very similar.

Once you start seeing soft peaks, stop mixing. Keeping the mixing bowl submerged in the ice-water bath, cover the whole thing with plastic wrap, then place it in the freezer for 2 hours.

Chocolate Mix-in:

Take about 1 to 2 ounces of dark chocolate, and roughly chop it into smaller chunks. You want them to be big enough that they stand out in the ice cream.

You'll notice chocolate getting crushed into very small specks as you chop. And much of the chocolate will be lost during chopping as you do not want to use this in the ice cream. These chocolate specks will make the texture of the ice cream gritty and dullen the color of the ice cream. To remove the chocolate specks, put the chunks of roughly chopped chocolate onto a medium strainer and sift till all the small chocolate specks fall through. What remains on the strainer is what will be added to the ice cream. You should end up with about 1/3 cup of larger chocolate bits to add to the ice cream.

Place the chocolate bits in the freezer to chill for a minimum of 1 hour.

Coffee Ripple Drizzle:

In a medium saucepan over medium-high heat, add 1/2 cup sugar and 4 tsp water. Do not stir the sugar. Just gently swirl the pan to make sure sugar is heating evenly.

Bring the sugar-water mixture to a boil until it turns into a copper/amber color. Be careful not to let it get too dark, otherwise it will have a slightly bitter burnt flavor. Turn off the heat as soon as it turns light amber. It will continue to darken with residual heat.

Then while vigorously whisking, very slowly add in 1/3 cup of room temperature heavy cream, and vigorously whisk it in. Be careful of the hot steam from the initial addition of heavy cream. Adding the heavy cream very slowly will prevent the caramel from seizing up. But if the sugar does seize up into a solid ball, don't worry. Just keep whisking and it will melt again.

Add 2 tablespoons of unsalted butter, 1/4 teaspoon of salt, and 1/2 tsp of espresso powder, and turn on the heat to medium-low. Mix in the butter and continue whisking for 3 minutes, until the coffee ripple drizzle mixture has thickened a little.

Let the coffee ripple mixture cool completely to room temperature.

Transfer the room temperature drizzle into a disposable piping bag or small Ziploc bag. The drizzle should be at room temp and *not* be hot, otherwise it will melt the ice cream.

Putting the Avocado Macchiato Ice Cream Together:

When the ice cream has been in the freezer for 2 hours, the coffee drizzle is at room temperature in a bag, and chocolate bits are chilled, you're ready to assemble the ice cream.

Take the ice cream out of the freezer, remove the plastic wrap, and like before with the whisk attachment, beat on high speed for about 2 minutes, or until it starts to look smooth. The mixture will deflate and begin to look like the texture of ice cream. Here we're just breaking down any large ice crystals and spreading it around evenly. Scrape the sides and the bottom of the bowl with a spatula to mix in the cold crystals into the ice cream mixture.

During the last minute of mixing the ice cream, add in the 1/3 cup of chilled chocolate chunks that were prepared earlier.

After 2 minutes of this second mixing/scraping step, and adding chocolate chunks, quickly
scoop the ice cream mixture (it should look like soft serve) into a freezer-friendly container (or several containers as needed depending on the size of your containers - this recipe makes about 2 quarts of ice cream).

To incorporate the coffee drizzle, add a base layer of ice cream to the bottom of your container(s). Cut a small hole at the tip of the bag, and drizzle the coffee ripple in a zig-zag pattern over the ice cream. Add more ice cream, then more of the coffee ripples, continuing to alternate till you've added all the ice cream. Be sure to save a little coffee drizzle for the top.

NOTE: Do this final step of transferring the churned ice cream into containers with the coffee ripple as quickly as possible. The freshly churned ice cream will start to melt very quickly.

Cover and chill it in the freezer for a minimum of 24 hours. A minimum of 24 hours in the freezer is needed, otherwise your ice cream will melt very quickly. Enjoy!