-teasp. rum. Swirl through -coffee ice cream. SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers into vanilla ice cream. COFFEE-RUM ICE CREAM: Melt half cup chocolate-rum wafers over hot wateradd APPLE-SURPRISE ICE CREAM: Mix half cup canned applesauce, 1 tablesp. lemon juice, and quarter teasp. cinnamon. Swirl, in streaks, through vanilla ice cream. BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup slightly crushed fresh or just thawed frozen strawberries or raspberries. FUDGE-MARBLED: Melt half pkg. semisweet-chocolate pieces over hot, not boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till smooth. Cool, but do not refrigerate Swirl through vanilla ice cream. GINGER CREAM: Fold quarter cup cut-up preserved ginger in syrup into vanilla ice cream. QUICK BISCUIT TORTONI: Combine one third cup macaroon crumbs, 2 tablesp. diced candied cherries, and quarter cup chopped salted almonds. Fold into vanilla ice cream. (Mixture may also be frozen in paper souffle cups.) FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with half cup light cream until blended. Add half cup chopped salted peanuts and quarter cup peanut butter; cool. Stir into vanilla ice cream.