Avocado Ice Cream

9 ripe avocados, pitted and peeled3 tablespoons fresh lime juice4 cups granulated sugar7 1/2 cups heavy cream 3/4 cup limon rum, such as Bacardi In a food processor, puree avocado with lime juice and sugar. Taste and adjust lime juice if needed.Transfer avocado puree to a mixing bowl and whisk in cream and rum. Chill custard overnightProcess in ice cream freezer according to manufacturer's directions.Serves 16.Nutrition values per serving: 785 calories, 59 g fat (28 g saturated), 62 g carbohydrates, 6 g fiber, 5 g protein, 153 mg cholesterol, 54 mg sodium.Chef Susan Goss, West Town Tavern, Chicago, for Hass Avocados from Mexico