2 eggs
2 cups granulated sugar, divided
2/3 cup Hershey's Cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 tablespoon vanilla extract
4 cups light cream
1 cup whipping cream

In a small bowl, combine eggs and 1/2 cup sugar; beat well. In large saucepan, stir together remaining 1 1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk. Over medium heat, cook until mixture boils, stirring constantly, for 1 minute. Blend about half of hot mixture into beaten eggs; return hot mixture to saucepan. Blend in vanilla extract, light cream and whipping cream. Refrigerate until cold. Fill ice cream freezer container 2/3 full; freeze according to manufacturer's directions. Remove lid; take out dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several hours to ripen.

Chocolate-Marshmallow Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Stir together 2 cups marshmallow creme with 2 tablespoons milk. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peanut Butter Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. In small saucepan, stir together 1 1/2 cups Reese's Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk. Over low heat, stir until blended; cool. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peppermint Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Crush hard peppermint candies to equal 3/4 cup. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.