Whisk together 1½ cups heavy cream, sugar and eggs in a heavy saucepan.
Bring to barely a simmer over medium-low heat, then remove from heat.
Pour mixture through a fine-mesh strainer to remove any lumps.
Allow to chill under refrigeration.
In a food processor, add cream cheese, remaining 1 cup heavy cream, avocado purée, vanilla and lemon juice. Process until well combined.
Remove from food processor and place into a mixing bowl.
Gradually beat in chilled cream, sugar and egg mixture.
Remove from mixing bowl and pour ice cream into freezer-safe container. Freeze 3 to 4 hours, or until scoopable.
Avocado Apple Pie Bread Pudding
Preheat oven to 350°F.
Spray large muffin pan with cooking spray.
In a large bowl, whisk together yogurt, milk, eggs, cinnamon, nutmeg and sugar.
Fold in apples, avocado and white chocolate chips, then gently fold in bread cubes.
Portion and press mixture into prepared muffin pan indents.
Bake 30 to 40 minutes until puffed and golden brown.
To assemble, use a squeeze bottle to drizzle caramel sauce over entire serving dish.
Place Avocado Apple Pie Bread Pudding on top of caramel sauce.
Sprinkle with cinnamon sugar and pistachios.
Sprinkle dish with cinnamon sugar and pistachios.
Place 2 scoops of Avocado Cheesecake Ice Cream next to bread pudding and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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