dark chocolate #2

• 5 1/2 oz. Dagoba New Moon chocolate (74%)
• 1/2 c. sugar
• 2 c. half and half
• 1 c. heavy cream
• 1 egg
• 1 teaspoon vanilla
• pinch of salt
  

1. melt chocolate in double boiler
   
2. stir in 1 cup of the half and half and heat slowly till combined
3. when combined, add rest of half and half
   
4. in separate bowl, whisk egg and sugar till combined
5. drizzle chocolate mixture into egg/sugar slowly while whisking
6. pour in cream
7. add vanilla
8. chill overnight
9. freeze according to ice maker instructions

RESULTS:
The best! Decreasing the amount of liquid from 4 c. to 3 made freezing go much better. Flavor is perfect. Texture is creamy. Could consider adding some espresso powder to bump up the bitterness.

blueberry #1

• 1 pint blueberries
• 1 1/4 c. sugar
• juice of half lemon
• half bunch of mint
• 4 c. half and half

1. combine 1/2 c. sugar, lemon juice, half of the mint, and the blueberries and refrigerate overnight
2. whisk 3/4 c. sugar into half and half, add rest of the mint and refrigerate overnight.
3. remove mint from both mixtures, puree blueberry mixture and pour into half and half and sugar
4. pour into ice maker and chill according to manufacturer's instructions

RESULTS:
flavor is excellent. too much liquid caused poor freezing and grainy texture. remove a cup of the half and half.

dark dark chocolate #1

• 2 1/2 oz. Endangered Species 72% chocolate
• 2 1/2 oz. Endangered Species 75% chocolate with cocoa nibs
• 1 egg
• 1/3 c. sugar
• 1 t. vanilla
• 1 t. instant espresso powder
• 4 c. half and half
• pinch of salt

RESULTS:
good, but not great. good bitterness. not very sweet
add another ounce or two of chocolate and increase sugar to 1/2 c.