The Project: Mint chocolate ice cream

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Each Friday we handpick a recipe from the L.A. Times Test Kitchen archives that would be a perfect cooking project. The week, it’s mint chocolate ice cream, which takes just 15 minutes to make.

And eight hours to freeze.

That’s why it’s perfect for weekend cooking, especially if you are planning on having company for dinner. You could make dessert ahead of time, using the best bittersweet chocolate you can find, plus fresh mint and rich heavy cream.

Won’t your guests be impressed.

--Rene Lynch
On Twitter @renelynch

PLUS: Want more? Click here to browse other recipes that we’ve picked for The Project. And let us know if you have any recipe requests or suggestions. We’re always listening.