Avocado-Coconut Ice Cream

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David Lebovitz

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Ingredients

2 ripe Hass avocados (1-pound, 450g)

1 can coconut milk (14 ounces, 400g)

1/2 cup (125ml) heavy cream

1/2 cup (100g) sugar

1/2 - 1 teaspoon rum

pinch of salt

a squeeze of fresh lime juice

Toasted coconut, for garnish

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