In a food processor or blender, puree avocados, cream, sugar and lime juice until smooth. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Makes about 2 quarts.

—"125 Best Ice Cream Recipes"

by Marilyn Linton and Tanya Linton

KICK-THE-CAN ICE CREAM

3/4 cup whole milk

1 cup cream

1/3 cup sugar

1/2 teaspoon vanilla

Flavoring (chocolate syrup, raspberry, etc.)

1 pound coffee-type can and plastic lid

3-pound coffee-type can and lid

Crushed ice

3/4 cup salt or rock salt

In smaller can, combine milk, cream, sugar, vanilla, egg and flavoring, then stir. Place plastic lid on can and put into the 3-pound can. Pack ice and rock salt in the space between the two cans. Then put the lid on can. Roll can back and forth to a friend for about 10-15 minutes. Take lid off, and with a knife or spatula, scrape the ice cream off sides of can and stir back into the ice cream mixture. If it needs more freezing, drain water out of large can and pack with more ice and rock salt, and roll 5 minutes more. Makes about 21/2 cups.

— "Fun at Home" by Dian Thomas

ROOT BEER ICE CREAM

4 cups whipping cream

4 cups milk

2 cups sugar

2 tablespoons root beer concentrate, or to taste

Combine all ingredients. Cover; refrigerate 30 minutes. Transfer to an ice-cream machine and freeze as directed. Makes about 21/2 to 3 quarts.

— Valerie Phillips