2 ripe avocados pureed
1/2 envelope unflavored gelatine,
1/4 cup water
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla
1/4 cup lime juice
1/4 cup rum
1 1/2 cup heavy cream, whipped
3/4 cup chopped filberts, toasted

Soften gelatine in water for 5 minutes.

Scald milk, add softened gelatine, sugar, vanilla and salt, stirring until gelatine and sugar dissolve. Cool, then chill in bowl.

Beat chilled mixture until smooth, bear in avocado puree, lime juice and rum. Fold in whipped cream.

Pour in ice cream maker and follow manufactorer's instructions. About 3 minutes before the ice cream is made, add the toasted filberts and allow to turn a few minutes to mix.

Makes 1 1/4 quarts.