In a medium saucepan over medium high heat, combine milk, sugar, egg yolks, vanilla and salt. Whisk frequently until the sugar is dissolved and the mixture is smooth. Remove from heat and set aside to cool.

In a food process puree the avocado with the lime zest and lime juice, until smooth. Very slowly add in the milk mixture and puree until smooth. Pour into a freezer safe dish, cover and freeze for 12 to 24 hours.

If the mixture isn't as smooth and creamy as you'd like, you can put it back into the food processor for another cycle.

Separate the pistachios 1/4 C and 1/4 C. Chop 1/4 C of the pistachios until they are finely chopped. Rough chop the other 1/4 C and set aside.

Spray a baking pan with non-stick spray and set aside.

In a heavy saucepan, combine sugar and water and cook over medium-low heat until the sugar is completely dissolved. COMPLETELY DISSOLVED.

Turn up the heat and boil until the mixture becomes a deep amber color; stirring frequently. This will take 8 to 12 minutes.

Immediately remove from heat and pour onto the prepared baking pan.

Using wooden spoons or spatulas gently spread the mixture out until it's a thin sheet of amber.

Immediately pour the pistachios all over the brittle and allow to cool.

Break into pieces and serve with the Avocado sorbet, or by itself.