COFFEE ICE CREAM: Reduce vanilla by 1 tsp. and add a mixture of 2 tsp. coffee and 1/4 C. hot water.
STRAWBERRY ICE CREAM: Puree 1 bag of frozen strawberries and eliminate vanilla.
VANILLA/CHOCOLATE SWIRL ICE CREAM: Drizzle chocolate syrup over the ice cream in the pan in a back-and-forth motion. With a knife, create a marbleized effect by cutting through the syrup lines a few times.