Instructions: First make 1 pint creme anglaise:
Heat to a simmer 1 pt. half and half and 1/2 cup sugar.

In a bowl, whisk 3 yolks.

Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool.

When cool, add flavoring:
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime.

Freeze in an ice cream freezer according to the manufacturers instructions.

Notes:
As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard. Where it asks to add flavoring, try:

Balsamic vinegar: Add 2 tablespoons balsamic vinegar.

(nutty and vanilla like, but slightly tangier. No one will even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: Add 1/4 cup passionfruit puree.

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