1In a heavy bottom saucepan, heat milk,3/4 cup of fresh cream, sugar and salt together.
2Keep stirring. Keep the flame low.
3Mix corn flour and 1 tbsp water. Add this to the custard. Let it thicken.
4Turn off the heat and place the saucepan into a bowl of ice cold water.
5Let it cool. Refrigerate it for 30-40 minutes.
6In another pan, heat lemon zest, lemon juice , water and a tbsp of sugar on very low flame for 2 minutes.Turn off the heat. Let it cool.
7Using a hand mixer, cream 1/2 cup of avocado and prepared lemon juice mixture for 2 minutes on low speed.
8Add this to the cooled custard.
9Now whip 3/4 cup of whipping cream until stiff.
10Mix the whipped cream and the custard well . Using the hand mixer beat it for a minute or two.
11Transfer it to a air tight glass container. Cover it with parchment sheet and cling wrap the container.
12Freeze it for 8-10 hrs or overnight.