Certain fruits are so much better from a personal tree, in my opinion. That definitely includes lemon, guava, calamansi, and avocado. So when Jessika, the executive producer in charge of the morning shows posted recently that her avocado tree had been prolific this summer, I was like, “me! I want some!”

With the first giant avocado she left on my desk, I had to let ripen for about a week. On Thanksgiving, I cut it up and tried it on toast. My first attempt at avocado was maybe not so pretty, but it was tasty. I made a couple of mistakes — first, I didn’t mash up the avocado before putting it on the toast. Second, I toasted the bread too early and it got cold. But, even on cold toast, the chunky avocado sprinkled with garlic salt and pepper was rather delicious and very filling.

Having learned those lessons, the second half of my avocado looked great as it disappeared down my gullet a couple of days later.

When I’d taken the seed out of the avocado, I’d saved it, but wasn’t quite sure why just yet. I vaguely remembered that avocado seeds could be grown easily, so I had saved the seed, but I had used the knife to pull it out, leaving a narrow gouge in it, so it was no good anymore.

So Jessika obliged me with two more avocados the next week, but these were totally ripe. So I had to use them right away. No problem!

I looked up a few recipes online and determined I would need condensed milk and heavy cream. But when I checked with my sister, who used to make avocado ice cream from a neighbor’s avocado trees when we were kids, she said I didn’t need the heavy cream.

I took the two avocados, saving the seeds for later, and dumped them into a blender, then sprinkled them with about a tablespoon of lemon. I added the one can of condensed milk, then I added sugar to taste — about four tablespoons.

After it all got a good whirl in the blender, I put it in a container. Some online recipes recommended putting it into a loaf pan, and covering it with plastic to prevent freezer burn. I used a plastic container that had held deli-thin honey ham that I saved. (I had a bunch of them.)

The container was the perfect size for the amount of avocado ice cream I had. Once I got it squared away and covered (another reason why I saved those containers — they all had lids!), I stuck it in the freezer for a few hours.

I think I took a crack at it about three hours later because I couldn’t wait, and I wanted to taste it.

It was so good! It was just the right amount of smooth, and had a very subtle avocado taste. In fact, it may have tasted more like the condensed milk than avocado. If I ever get to try this again, I’ll have to try and use more avocados per can of condensed milk.

The best part about homemade avocado ice cream, however, is that my kids wanted none of it. Woohoo! I didn’t have to share. I was able to eat my avocado ice cream at my leisure right in front of them every day this week. It was lovely.

But, I’m not done with the avocados just yet. I set up the avocado seeds, to see if they would sprout.

I have all these old Talenti jars (are we sensing a pattern yet?) sitting around for just this sort of thing. So I have them sitting half submerged in water in front of my kitchen window, over my sink. I hope I picked the right end to submerge. We’ll see if they start sprouting soon.