| Beat whip at highest speed until stiff peaks form. Stir in remaining ingredients. Freeze. VARIATIONS: 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. | 
