Remove skin and stone from the avocados and place in Pacojet beaker.
Pour the lime juice over the avocados and set aside.
In a heavy bottom medium pan combine the cayenne, allulose, salt and perfect gelato and whisk together.
While whisking, slowly drizzle in the water to avoid lumps.
Place on the stove and bring to a boil. Once boiled, remove from the stove and cool.
Once cooled, pour the perfect gelato mixture in the pacojet beaker with the avocado.
Freeze this mixture solid. It may take between 4-6 hours. If the mixture isn’t frozen solid it will be too soft.
Once frozen, place the pacojet beaker into the container. Place the pacojet gasket and blade on the pacojet.
Churn the Gelato and serve immediately.