Makes about 1 quart

Start to finish: about 7 hours

3 cups heavy cream

3/4 cup sugar

Pinch salt

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup Grape-Nuts breakfast cereal

Maple syrup, to serve

• In a medium saucepan over medium heat, combine 1 cup of the cream, the sugar, salt and cinnamon.

• Heat. Stir constantly, until sugar is dissolved.

• Remove pan from heat and stir in the remaining cream and the vanilla extract.

• Transfer mixture to a bowl, cover and refrigerate until well-chilled, about 6 hours.

• Process the mixture in an ice cream maker according to manufacturer's instructions.

• When mixture has just begun to thicken, about a third through churning, add cereal. Continue processing.

• To serve, drizzle with warm maple syrup.

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

Nutritional information per ½ cup serving: 213 cal., 17 g fat (10 g sat.), 62 mg chol., 16 g carb., 37 mg sodium, 0 fiber, 1 g pro.

Avocado Ice Cream

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.

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