| Beat cream at highest speed until stiff peaks form. Stir in remaining ingredients. Freeze. VARIATIONS: COFFEE ICE CREAM: Reduce vanilla by 1 teaspoon and add a mixture of 2 teaspoons coffee and 1/4 cup 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. | 
