Makes about 1 quart

Start to finish: about 1 hour

3 medium ripe Hass avocados (about 1 ½ pounds)

3/4 cup sugar

1 cup sour cream

1/2 cup heavy cream

1 tablespoon fresh lime juice

Big pinch salt

• Slice avocados in half and remove pits.

• Use a spoon to scoop out the flesh, and then cut it into chunks.

• In a food processor or blender, combine avocados, sugar, sour cream, heavy cream, lime juice and salt.

• Puree until smooth and the sugar is dissolved.

• Freeze immediately in an ice cream maker according to manufacturer's instructions.

- Recipe from David Lebovitz's The Perfect Scoop, Ten Speed Press, 2007, $24.95

Nutritional information per ½ cup serving: 130 cal., 9 g fat (4 g sat.), 16 mg chol., 12 g carb., 11 mg sodium, 2 g fiber, 1 g pro.