Grasshopper pie (mint chip ice cream pie)

Break the chocolate wafers by hand into a bag and crush with a rolling pin to fine crumbs.

Melt four tablespoons of butter in the pie plate in the microwave.

Add the seven ounces of crumbs, a big pinch of salt and the yolk; mix until the crumbs are evenly moistened.

Push a thicker ring of crumbs around the sides with the fingertips, then compact the bottom and then the sides with a straight-sided one-cup measure until smooth with no gaps.

Bake until firm to the touch and fragrant, 10 to 15 minutes (set for 12).

Cool on a rack, then freeze so the crust is cold when the ice cream goes in.

Put two cups of heavy cream and the milk in a saucepan with half a cup of the sugar and a big pinch of salt; put the rest of the sugar in a bowl.

Add four peppermint tea bags and bring slowly to a gentle simmer over low heat; turn off.

Press the bags under and steep about 10 minutes (or chill overnight for more flavour); remove the bags, squeezing them well.

Whisk the six yolks with the remaining quarter cup of sugar.

Temper the yolks by streaming in about two thirds of the hot dairy while whisking constantly, then return everything to the saucepan.

Cook over medium-low, whisking constantly, until an instant-read thermometer reads about 170 to 175F; it reached 178F.

Off the heat, add a couple teaspoons of vanilla extract, about three drops of green food coloring and a tiny bit of blue.

Pour through a fine strainer to catch curdled egg and loose tea, then stir until cold, about five minutes more.

Churn in an ice cream maker, about 20 minutes.

Melt the chocolate in the microwave in 20-second bursts on low power, stirring between, until smooth; let it mostly cool.

When the ice cream is about 90% frozen, drizzle the chocolate over the surface so the churning breaks it into fine pieces; churn about five minutes more, until it starts to pull from the sides.

Scoop the ice cream into the frozen crust and smooth it; extra goes in a container.

Freeze an hour or two until hard, then cover with plastic wrap; it needs a solid eight hours, so make it a day ahead.

Whip about a cup of cream, spread it over the pie and scatter crumbled chocolate wafers on top.