Name: Frozen Mint Chocolate Checkerboard
Yield: Makes 4 to 6 servings
Ingredients: 1 1/2 cups heavy cream; 1 cup milk; 2/3 cup sugar; 1/8 teaspoon salt; 3 large eggs; 1/3 cup green crème de menthe; 7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped; 1/4 cup water; 6 large eggs, separated and at room temperature for 30 minutes; 2/3 cup sugar; 1/4 teaspoon salt; 3 tablespoons unsweetened Dutch-process cocoa powder; 9- by 9- by 2-inch baking pan; ice cream maker; 1/2-gallon cardboard milk or juice carton; long thin metal spatula; an instant-read thermometer; a 9- by 9- by 2-inch baking pan; an ice cream maker; a 1/2-gallon cardboard milk or juice carton; a long thin metal spatula

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Photo by Sang An

We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.

Cooks' notes:

·Ice cream can be made 2 days ahead of assembling checkerboard. Soften in refrigerator before using.
·Assembled checkerboard can be frozen up to 4 days.

Recipe notes

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Recipe notes

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