3/4 cup granulated sugar and 1 ½ cup of whole milk until sugar is dissolved. To this I added 3 medium ripe avocados, a pinch of salt and 1 ½ tbsp of fresh lemon juice. I blended this until my blender is about to complain for its thickness. Then I added 1 and 1/4 cup of double cream, and blended it some more.
Five to ten minutes in the machine, gives you a gelato kind of ice cream, which to me, is just perfect. But if you want hard core ice cream, then freeze it for 2 more hours in the freezer or even overnight before serving.