Prep

A: Raspberry: Line a 8-1/2 X 11 X 4-1/2 meatloaf pan with plastic wrap, leaving enough overhang to completely cover before freezing

B: Avocado: Prepare 6 semi-sweet chocolate half “avocado” shells with a large egg mold and freeze them

Ice Cream

1. Chill a large metal mixing bowl in the freezer overnight
2. Place the heavy cream in the freezer when you begin
3. Place the avocado flesh and condensed milk in the mixing bowl and mash with a fork or potato masher to smooth the largest lumps
4. Add the lime juice, zest, ginger and food coloring
5. Begin mixing on low and increase to medium with a whip attachment until you have a smooth, homogenous mixture
6. Add the cream and continue mixing on high to introduce some air and you once again have a homogenous mixture

Finishing

A: Pour the ice cream into the prepared pan, smooth and cover with the plastic wrap. Freeze for about 4 hours

B: Fill the chocolate avocado shells and freeze for about 4 hours

Serving

A: Remove from freezer, cut into cubes and allow to thaw at room temp for 5-10 minutes to soften. Plate, sprinkle with pine nuts and chocolate, insert sugar medallion into top

B: Plate, allow to soften 10 minutes, place a half truffle atop each “avocado” and add dollops of caramel and chocolate sauce with a sliced, fanned strawberry for garnish