Easiest homemade chocolate ice cream

1. In large bowl, beat whipping cream until stiff.
2. Gently fold in syrup and vanilla.
3. Spoon into 8- square pan or 9x5x2-inch loaf pan. Cover; freeze about 1 hour or until partially frozen; stir to break up ice crystals.
4. Continue freezing several hours or until firm.
5. To serve, scoop into dessert dishes or cones.
6. About 1 qt. ice cream.
7. Variation: cookies and choco-cream: break chocolate sandwich creme-filled cookies (about 8) into small pieces to equal 1 cup. Foldi into chocolate mixture before freezing.
8. Sweet cherry chocolate cream: cut 1-½ cups pitted ripe sweet cherries into quarters.
9. In small saucepan, combine cherries with ¼ cup sugar; heat to boiling, stirring constantly.
10. Remove from heat; cool completely.
11. Drain; fold into chocolate mixture before freezing.