Avocado Santan Ice Cream (from Elvia)

3 cups coconut milk (get a fresh one - with cream intact) - If u use coconut cream need to dilute it 2 egg yolks 2 tbs butter 2 ripe avocados 2-4tbs sugar (coconut/brown/any kind you like) (if you use 70% chocolate, 2tbs is good enough) 1 vanilla pod/ 2 tsp vanilla essence (the real one is better) 50-75gr(1/2 to 3/4 of 100g block) 70%-85% chocolate - chopped grated coconuts (optional) -whisk avocado (with mixer/blender) until smooth -add yolks, butter and sugar mix/blend -add coconut milk and vanilla, blend well -add in grated coconut and chopped chocolate If you use ice cream machine, churn it following instructions if not, freeze and break down the ice using a fork every 2-3 hours (2-3 times) It's going to harden if you store it in freezer, best is you take it out before dinner and eat for dessert (to let it soften a little)