We’re very lucky to have Theo Chocolate in Seattle, with its great range of organic bean to chocolate bar production and magical Wonka-like brick factory tours. Fernet Branca is an Italian amaro made with lots of herbs and spices; it’s pretty medicinal in flavor. It’s popularly thought to be a cure for overindulgence (in this case we’re preempting by serving it as part of dessert). In this ice cream recipe the medicinal qualities are balanced out nicely by the custard. I’ve been serving this with the chocolate pavé as an homage to my favorite of the Girl Scout cookies, Thin Mints.

The double chocolate cookie dough makes delicious cookies too! After making and chilling the dough, roll it into walnut sized balls and flatten them, bake them for 10-12 minutes, and eat. You will have plenty of dough left over to try them. You can also freeze any extra dough to bake on another day.