Combine the liquid glucose and the sugar with 1 3/4 pints (1 litre) cold water in a saucepan. Bring to the boil, stirring frequently.

When the sugar has completely dissolved, remove from the heat and leave to cool. Wait until the syrup is cold before you start preparing the avocadoes (their flesh discolours very quickly once exposed to the air).

Cut them in half, take out the stone and scoop all the flesh out of the skin. Working quickly, measure the required weight of flesh, place in the blender with the lime juice and 4 fl oz (120 ml) of the syrup; blend until very smooth. The lime juice prevents the flesh from discolouring.

Add the remaining syrup and blend. (If you do not have a large-capacity blender, you can process the mixture in two batches; stir the two batches thoroughly in a bowl before freezing).

If you have an electric ice-cream maker, pour the mixture into it and process for 15 minutes.

Transfer into suitable containers and place in the freezer for at least 2 hours. Alternatively, pour into ice trays and freeze these in the ice box of your refrigerator, stirring several times as soon as the mixture starts to freeze and thicken.

Ten minutes before serving the ice cream, take it out of the freezer. Use an ice cream scoop and transfer to glass bowls or coupes. Decorate each individual serving with redcurrants or wild strawberries.