| 1 | Snap ice cream: stir 1 cup coarsely broken gingersnaps or chocolate wafers into vanilla ice cream. |
| 2 | Coffee-rum ice cream: melt ?cup chocolate-rum wafers over hot water- add apple-surprise ice cream: mix ?cup canned applesauce, 1 tablesp. |
| 3 | Lemon juice, and ?teasp. |
| 4 | Cinnamon. |
| 5 | Swirl, in streaks, through vanilla ice cream. |
| 6 | Berry swirl: with fork, swirl, in streaks, through vanilla ice cream, 1 cup slightly crushed fresh or just thawed frozen strawberries or raspberries. |
| 7 | Fudge-marbled: melt ?pkg. |
| 8 | Semisweet-chocolate pieces over hot, not boiling, water, add 4 teasp. |
| 9 | Boiling water and 2 tablesp. |
| 10 | Milk; stir till smooth. |
| 11 | Cool, but do not refrigerate swirl through vanilla ice cream. |
| 12 | Ginger cream: fold ?cup cut-up preserved ginger in syrup into vanilla ice cream. |
| 13 | Quick biscuit tortoni: combine 1/3 cup macaroon crumbs, 2 tablesp. |
| 14 | Diced candied cherries, and ?cup chopped salted almonds. |
| 15 | Fold into vanilla ice cream. |
| 16 | (mixture may also be frozen in paper souffle cups). |
| 17 | Fig delicious: over low heat, cook 8 crumbled fig cookies with ?cup light cream until blended. |
| 18 | Add ?cup chopped salted peanuts and ?cup peanut butter; cool. |
| 19 | Stir into vanilla ice cream |
