Chocolate: Whisk in ½ cup melted chocolate before straining.
Mint: Purée cooled ice cream base with ½ cup firmly packed fresh mint leaves, then strain.
Cookies and cream: Add in ⅓ cup crushed chocolate sandwich cookie pieces in the final stage of freezing.
Rum-Raisin: Add 1 tablespoon rum and ⅓ cup raisins in final stage of freezing.
Coffee: Whisk in ¼ cup ground coffee before straining.
Pistachio: Grind ¾ cup toasted pistachios in a food processor until pasty. Add to the pot along with the cream, milk, and sugar in step 1.