Mint Chocolate Ice Cream Makes 1 generous quart, or 8 to 12 servings -- make ahead! Falling in love, curling up with a good book, and the green, uncurling smell of spring are among life's big pleasures. After Eight mints are among life's teeny-tiny-yet-very-satisfying pleasures. Because I am the sort of person who can never leave well enough alone, I have been trying for a couple of years now to figure out how to incorporate these almost-paper-thin little delicacies into a cookie recipe. Nothing worked; the clear mint filling always leaked out and made a mess. Then one night, we were having chocolate ice cream for dessert. On a whim, I garnished each dish with an After Eight mint. Eureka! The cold of the ice cream heightens the mint taste and makes the candies pleasantly chewy. I like using brown sugar because I think its more robust flavor stands up to the chocolate better than regular sugar. I use the microwave technique recommended in The Silver Palate New Basics Cookbook; it really cuts way down on the cooking time, which is helpful since you have to make this at least a day in advance anyway. 1 cup whole milk 1 cup heavy or whipping cream 5 large egg yolks 1 cup (6 ozs.) loosely packed dark brown sugar 1/2 cup buttermilk 1/4 cup cocoa 8 ozs. bittersweet or semisweet chocolate, grated or finely chopped 15 After Eight mints, quartered (1/2 of an 8 3/4-oz. box) -- In a medium-large microwave-proof bowl, combine the milk and heavy cream and heat at full power, uncovered, for 1 1/2 to 2 minutes (our microwave is 1,000 watts; I heat the milk and cream for about 1 1/2 minutes. Adjust as necessary for your wattage). -- While the milk and cream are heating, beat together yolks and brown sugar until thick and smooth. With the electric mixer on, slowly pour the hot cream mixture into the yolk mixture, being careful to avoid pouring it directly into the beaters. Blend until smooth. -- Return mixture to microwave-proof bowl and cook at full power until mixture is thick and coats the back of a spoon (with our microwave, this takes 1 minute. If it takes longer in your microwave, stop the power once each minute and whisk or stir the mixture briefly before continuing). -- Remove mixture from microwave and beat or whisk in the buttermilk, cocoa, and chocolate until chocolate has melted (beware that the chocolate may not melt completely, giving the mixture a slightly mottled look. The appearance comes from tiny pieces of chocolate distributed throughout the ice cream. Oh, poor you). Transfer mixture to airtight container and refrigerate at least 4 hours, or overnight. -- Transfer mixture to an ice cream maker and follow manufacturer's directions, adding the mints about halfway through the process. Serve immediately if you like your ice cream kind of soft, or return to airtight container and freeze overnight if you like a firmer texture. Storage The ice cream will keep for several weeks in an airtight container in the freezer, but it is really best used within a week after making it. OTHER FROZEN AND CHILLED RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!