Beat the yolks with the sugar; when the mixture is a pale yellow slowly stir in 1 quart of the best quality whole milk. Put the pot on a high flame and continue stirring with a wooden spoon until it begins to steam, then reduce the heat to low lest it curdle and continue stirring gently until it begins to thicken sticks somewhat to the spoon.

1. Place the milk and sugar into a saucepan and heat gently, dissolving the sugar.
2. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food colouring if you want to use it).
3. Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken.

Begin by grating 1 pound (450 g) Grana Padano or Parmigiano Reggiano. Combine the grated cheese with a quart (1 l) of cream and season the mixture with a pinch each of salt and pepper. Heat the mixture over a moderate flame until it becomes uniformly creamy, then remove it from the fire, let it cool, pour it through a strainer, and when it has cooled transfer it to an ice cream maker to make it into ice cream.

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts.

Heat the cream until it’s just shy of boiling. In the meantime, crush the coffee beans, then add them to the cream, cover, and let the mixture cool. After about a half hour strain the cream to remove the coffee grains, then beat the egg white to soft peaks. Incorporate the cream into the egg whites, and then the sugar. Set the mixture on the fire and heat, stirring, until it begins to thicken. Let it cool and make the ice cream following the instructions given by the manufacturer of your ice cream machine.

Combine the chocolate, sugar, and 1 quart of the milk and bring the mixture to a boil, stirring constantly. As soon as it comes to a boil remove it from the fire and stir in the second quart of milk. Once the mixture has cooled, make the ice cream following the instructions given by the manufacturer of your ice cream machine.