- In a saucepan, combine milk, vanilla and the first amount of sugar, and bring to the boil. Meanwhile, in a mixing bowl, whisk the egg yolks and remaining sugar until light and creamy.
- Gradually add the milk to the egg mixture and return to a clean saucepan.
- Over a medium heat, cook the custard until it covers the back of a spoon (do not boil). Pass immediately through a fine sieve and whisk for three minutes to rid excess trapped heat.
- Once cold, whisk in the cream, mascarpone and avocado mash. Churn in an icecream maker and freeze overnight.