Name: Chocolate-Covered Mint Ice Cream Terrine
Cook time: 1 hour
Total time: 5 1/2 hours
Yield: Makes 6 to 8 servings
Ingredients: 1 1/2 cups heavy cream; 2/3 cup whole milk; 1 cup packed fresh mint leaves; 4 large egg yolks; 2/3 cup sugar; 3 1/2 ounces fine-quality bittersweet chocolate (preferably 70% cacao); 1/3 cup water; 1/4 cup heavy cream; 3 tablespoons sugar; 1/4 cup unsweetened Dutch-process cocoa powder; 1 tablespoon crème de menthe or 1 tablespoon sugar; Equipment: an ice cream maker; a 12- by 2- by 2-inch metal terrine mold or a 3-cup rectangular terrine or loaf pan; a small offset spatula; 12- by 2- by 2-inch metal terrine mold or a 3-cup rectangular terrine or loaf pan; small offset spatula

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Photo by Romulo Yanes

Once you've tried ice cream made with fresh mint leaves — a far cry from the neon-green stuff — you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.

Cooks' notes:

· Ice cream can be made 2 days ahead. · Terrine can be made 1 day ahead. Cover with plastic wrap once chocolate is firm. Let soften 5 to 10 minutes before slicing.

Recipe notes

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