the manufacturer's instructions. Makes 1 quart. VARIATIONS: CHOCOLATE CHOCOLATE CHIP: Add 3/4 c. semisweet chocolate chips after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready. CHOCOLATE MINT: Whisk 1 teaspoon peppermint extract into the mixture just before transferring it to the ice cream maker. CHOCOLATE PEANUT BUTTER: Just before transferring the mixture to the ice cream maker, pour about 1 cup of it into a separate bowl. Add 1/2 cup smooth peanut butter and whisk until completely blended. Return to the remaining mixture and blend. CHOCOLATE BANANA: Mash 2 overripe bananas and the juice of one lemon together in a bowl, then whisk until smooth. After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, then continue freezing until the ice cream is ready. CHOCOLATE FUDGE PECAN: After the ice cream stiffens (about 2 minutes before it is done), add 3/4 cup pecan halves, then continue freezing until the ice cream is ready. After it is ready, remove the dasher and fold in 1 cup fudge sauce (cold) into the ice cream with a spatula. CHOCOLATE REESE'S CUP: Chop 1 cup Reese's Peanut Butter cups, place into bowl and refrigerate. After ice cream stiffens, add the candy, then continue freezing until the ice cream is done.