In a medium bowl, combine sugar, Guar Gum, and salt. In a medium saucepan combine coconut milk, vanilla, coconut cream, egg yolks, and avocado whisking until mixed. Gradually add dry ingredients to the saucepan while whisking. Simmer over medium heat stirring constantly until mixture comes to a low boil. Cool to room temperature stirring every few minutes to keep the 'skin' from forming on top of the mixture. Pour into ice cream canister. Let canister churn for 25 -30 minutes until mixture freezes. Transfer to silicone mini-square trays or plastic container and freeze overnight.