Avocado Lime/Lemon Gelato

Modified from David Lebovitz's recipe in "The Perfect Scoop". I did away with the heavy cream and replaced it with evaporated milk and silken tofu; next time I might use regular milk or even almond milk instead. The silken tofu thickens the gelato base wonderfully, without any aftertaste, and gives the same texture (without the calories) that heavy cream would normally add.

Also used two less avocados; wanted just a hit of avocado.

- 1 Hass avocado
- 3/4 cup sugar
- 1 cup sour cream
- 1/2 cup evaporated milk/milk/almond milk
- ~ 4-5 oz silken tofu
- juice from 1 lime or lemon
- pinch of salt

1. Blend together until smooth.
2. Add to gelato maker.
3. Enjoy!

Picture doesn't show it, but color-wise, it came out quite green!