I've mentioned my love of Jeni's Splendid Ice Cream cookbook before, but after my third attempt at her mouth-watering recipes, I've never loved it more. Her Savannah Buttermint caught my eye immediately while flipping through the beautiful pages, but I forced myself to wait until spring or summer to make the light, refreshing flavor. The ice cream set up beautifully in the machine itself, and was ready to eat without spending hours in the freezer like many home recipes. The lightly buttery, pastel yellow cream, with a hint of mint, was complemented perfectly by white chocolate flecks throughout. Adam even declared it to be the best ice cream I've made yet (at least until I finally relent and make his vanilla with Heath bar request).