To have a final rich and creamy ice cream, we can remove some of the fat by using coconut milk and greek yogurt. The coconut milk, yogurt and avocado combine to create a delicious and super creamy texture.  It’s not particularly sweet but you’ll enjoy the final result.

Ingredients

• 2 cups of AvoGrand avocado pulp.
• 1 can of light coconut milk.
• ¾ cup granulated sugar.
• 4 egg yolks.
• 1 cup of greek yoghurt.
• 1 spoonful of finely grated lemon zest.
• 1 spoonful of finely grated lime zest.
• 1 spoonful of fresh lemon juice.
• 3 spoonfuls of fresh lime juice.

Preparation

1. Place the coconut milk in a large pan over medium heat on the stove. Heat just until it starts simmering and keep stir frequently.
2. In a small bowl, place the sugar and the 4 egg yolks, whisk them to combine.
3. Measure ½ cup of the hot coconut milk & add about ¼ cup of the hot milk into the egg yolks and whisk them.  Add it spoonful by spoonful and keep whisking after each addition until the entire ½ cup is whisked with the egg yolks.  (This is done to prevent the eggs from curdling).
4. Pour the egg mixture into the pan with the milk mixture and cook stirring constantly with a wooden spoon until the cream thickens slightly enough to coat the back of the spoon (it takes about 4 minutes).  After that immediately pour the mixture through a fine mesh strainer into a bowl. Stir in the yoghurt and zests and let the cream cool itself. 
5. In a blender pour the 2 cups of AvoGrand avocado pulp with the lemon and lime juices & about 1 cup of the cooled cream until it looks smooth. Pour the rest of the avocado mixture into the cream. The mixture should be thick, creamy, and of a pale green. Freeze the cream in an ice cream maker according to the manufacturer’s instructions & transfer the frozen yoghurt to an airtight container and freeze until solid, at least 4 hours.
6. Try your newly made yogurt.