Tips: Don't put away that ice cream freezer just yet!
You'll need it for this great chocolate-peppermint ice cream with chocolate chunks and an optional peppermint fudge sauce (which can be made a few days in advance). The ice cream freezer must have at least a one-quart capacity, and you'll need a candy thermometer, too. Use only pure peppermint extract, but remember that strength varies by brand. To be on the safe side, when the ice cream is about half-frozen, add one-half teaspoon of the extract. After a minute or so, taste, and keep adding small amounts until the peppermint flavor is to your taste. Note that the ice cream base must chill overnight before it is churned.

Peppermint Fudge Sauce (optional):

• 9 ozs. good-quality semisweet chocolate, chopped
• 2-1/2 ozs. good-quality unsweetened chocolate, chopped
• 1 c. heavy cream
• 1/4 c. light corn syrup
• 2 Tbsp. unsalted butter, cut into chunks
• Few grains salt
• 2 tsp. vanilla
• 1 to 2 tsp. pure peppermint extract, or to taste

• 6 ozs. good-quality bittersweet chocolate, chopped
• 1-1/2 ozs. good-quality unsweetened chocolate, chopped
• 1-1/4 c. heavy cream, divided
• 2/3 c. sugar
• 2 egg yolks, from eggs graded "large"
• 2 Tbsp. nonfat dry milk powder
• Few grains salt
• 1-1/4 c. milk
• 1-1/2 tsp. vanilla
• 1-1/4 tsp. (approximately) pure peppermint extract
• 4 ozs. good-quality semisweet or bittersweet chocolate, chopped medium-fine
  (chunks should be pea-sized or smaller and may be irregular in size and shape)

For the sauce: In medium heatproof bowl, combine all ingredients except vanilla and peppermint extract. Place over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth; a whisk is most helpful in the latter stages. Remove from heat and hot water. Whisk in vanilla, then add 1 tsp. peppermint extract. Taste small amount after cooling slightly; if more peppermint flavor is needed, whisk in a small amount at a time, tasting after each addition, until desired strength of flavor is achieved. Cool slightly before using. Store any leftovers in refrigerator, covering tightly when cold.

To reheat, take out only what you'll use (repeated reheating and rechilling will make the sauce grainy). Heat in heatproof bowl over simmering water on low heat (water should not touch bottom of bowl), stirring often until melted, smooth, and just warm. Alternatively, heat in microwaveable bowl at 50% (medium) power for short intervals, stirring well after each, just until melted and warm.

About 2-1/3 cups

For the ice cream: In large heatproof bowl, combine 6 ozs. bittersweet chocolate and unsweetened chocolate with 1 c. heavy cream (reserve remainder). Place over simmering water on low heat (water should not touch bottom of bowl); whisk often until smooth. Remove from heat and hot water. Set aside on potholder or towel on flat work surface near stove. In medium heatproof bowl, combine sugar, egg yolks, dry milk powder, and salt. By hand, beat till well-mixed. Add reserved 1/4 c. cream and beat in. In small saucepan over low heat, heat milk until very hot, stirring occasionally. Very gradually beat hot milk into sugar-yolk mixture. Return mixture to saucepan. Cook and stir over medium heat until mixture reaches a temperature of 174-175'F on a candy thermometer. Remove from heat. Gradually whisk into melted chocolate mixture a little at a time, incorporating each addition before adding the next one. Whisk in vanilla. Strain through fine strainer into heatproof pitcher or liquid measuring cup of at least one quart capacity. Cool briefly, then chill overnight.

Freeze in ice cream freezer according to manufacturer's instructions. Begin adding peppermint extract when ice cream is about half-frozen. When ice cream is almost churned, add chocolate chunks. Freeze at least 6 hours after churning (this allows the ice cream to firm up). Serve with optional warm Peppermint Fudge Sauce. Eat within three days of churning.

Generous one quart

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