>From the Woman's Day article again:

Cook custard according to Real Vanilla Ice Cream recipe, but omit vanilla bean. Strain into large metal bowl; stir in vanilla extract. In large microwave-safe bowl, place chocolate squares. Cook on High 2 1/2 - 3 1/2 min., then stir until smooth. Slowly stir warm custard into melted chocolate until well-blended. Cover and place in freezer until very cold, about 45 minutes, stirring occasionally. Yield: 5 cups custard to make ice cream.

If using ice-cream maker that requires no salt or ice, freeze cream container over night. Assemble ice-cream maker as manufacturer directs. Pour chocolate mixture into cream container; process until almost firm but still slightly soft, about 20 minutes. If using electric model, the motor willslow down when the ice cream has reached proper consistency. Transfer ice cream to an air tight plastic container and freeze until solid, about 2 1/2 hours. For soft ice cream, serve immediately. If using salt-and-ice model, place ice cream in cream container then snap on freezing can lid. Makes 1 1/2 quarts.

*Pure vanilla is recommended for frozen desserts, as imitation vanilla leaves an unsatisfactory, thin taste.

Rocky Road: Transfer chocolate ice cream from ice cream maker to large bowl. Fold in 1/2 cup chopped minimarshmallows, 1/2 cup chopped candy coated chocolate candies and 1/2 cup chopped walnuts.

German Chocolate Brownie Ice Cream: Transfer chocolate ice cream from ice-cream maker to bowl. Fold in 2 cups brownie chunks (about 9), 1/3 cup Each Rum-Butterscotch Sauce (Recipe below), chopped walnuts and flaked coconut.

Rum-Butterscotch Sauce: In small, heavy saucepan over med heat, bring to a boil sugar, cream, butter and corn syrup, stirring occasionally. Boil 5 minutes. Remove saucepan from heat; stir in rum. Makes 1 1/3 cups. Posted to Tnt - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"