For folks who are unwilling to plop down $20 to $50 bucks for an ice cream maker, Collier and Goff have a botherless alternative: homemade still-freeze ice cream--the only equipment you'll need is a refrigerator tray. Consistency and texture won't be quite the same as in store-bought, but these can be varied by the kind of cream and/or milk you use, the number of egg yolks or whites, and a bit of gelatin or cornstarch. No laborious churning, and the concoctions--which go well beyond four basic varieties of vanilla ice cream--include such frosty wonders as Avocado-Java Ice Cream, Candied Ginger Sherbet, Apricot Popsicles, Blueberry-Lime Parfait, Rum Sponge Baked Alaska, and Mango Mousse. No chemicals or additives, and clear concise directions for cooking custards, purÃ‰eing fruits, and refrigerator ""ripening."" Kiss the Good Humor man good-by.