For the pistachio-avocado ice cream, first put the coconut milk and sugar in a saucepan. Heat very gently over a mild heat until the sugar has dissolved. Do not allow to boil. Remove from heat and allow to cool slightly. Then refrigerate for at least 1 hour until the coconut milk is cold.
When the coconut mixture is completely chilled, grind the pistachios into powder in a food processor. Next, add the avocado pulp, then the coconut mixture and a pinch of salt. Blend until homogeneous. Taste and add more salt if needed.
Pour into an ice cream maker and process for 30-40 minutes until very thick. Transfer to a freezer-safe container (about 1 l) and place in the freezer for at least 4 hours, or until the ice cream is ready. If you do not have an ice cream maker, transfer the mixture to a freezer-safe container and freeze for at least 8 hours. During this time, whisk every 30 minutes until the pistachio-avocado ice cream is firm.
Preparation Tip:
The recipe for pistachio avocado ice cream makes about 850 ml.
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